APRICOT SHORTCAKE

One-half cup of sugar, Four tablespoons of shortening, Yolk of one egg. Cream until light and frothy, and then add Four tablespoons of water, One cup of flour, Two level teaspoons of baking powder. Beat to thoroughly mix and then pour into well-greased layer cake pan. Bake for twenty minutes in a moderate oven. Split and fill with cooked apricots and then place in a bowl White of one egg, left over, One-half glass of jelly. Beat to thoroughly mix with the Dover egg-beater until it forms a stiff meringue. Pile on top of cake and garnish with single piece of apricot.

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