1 cn Apricot halves (16 oz.)
1/3 c Shortening
1 3/4 c All-purpose flour
1/2 ts Soda
1/2 c Sugar
2 Eggs
1 ts Baking powder
1/2 ts Salt
1/2 c Chopped walnuts
Drain apricots, reserving juice. Press apricots through sieve. Add
enough reserved syrup or juice to make 1 cup; set aside. Cream sugar
and shortening together until fluffy. Add eggs, 1 at a time, beating
well after each addition. Combine dry ingredients and add to creamed
mixture. Add apricots. Stir just until all ingredients are
moistened. Stir in walnuts. Spoon batter into well greased loaf pan.
Bake at 350 F. for 50 minutes or until bread tests done. Remove from
pan and place on rack to cool. Courtesy Telephone Pioneers
BillSpalding *P CRBR 38 A
