1 quart canned apricots.

1/3 cup butter 1 egg.

1/2 cup milk 1/2 cup sugar.

1 teaspoon salt.

2 cups flour.

1 teaspoon soda.

80 minims hydrochloric acid (C. P).

(This amount of soda and hydrochloric acid is equivalent to 4 teaspoons baking powder).

Sift the flour, salt and soda together. Beat the egg. Add the milk and hydrochloric acid quickly. Turn this mixture into the dry ingredients. Mix all together thoroughly. Add the melted butter and bake in an oblong pan. When done remove from the oven, split and spread on the freshly cut surface one-half of the apricots from which the juice has been drained. On top of this place the other half with the freshly cut surface on top. On this arrange the remaining half of the apricots. If a richer cake is desired the freshly cut surface may be spread with softened butter before adding the apricots. Serve with this a sauce made by adding the sugar to the juice drained from the apricots. Let boil from five to ten minutes and serve over each individual portion of the shortcake. A spoonful of whipped cream served on each portion is a pleasant addition.