Apricot Shortcake


Three cups flour, two teaspoonfuls baking powder, one-half teaspoonful

salt, one-half cup butter, one egg (very light), one cup cold water

stirred into the flour. Stir all very slowly. Divide in half, bake in

square pans. Sprinkle the tops with white granulated sugar. Bake ten or

fifteen minutes. Mash and sweeten the fruit, spread on top and between

layers.



Sauce.



One teaspoonful cornstarch with one-half cup sugar; one cup of the fruit

juice at boiling point, add sugar with cornstarch and let boil five

minutes. Grease pans with lard or beef drippings.



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