
2/3 c Apricots, dried
1 c Apples, dried
1 c Prunes; cooked, slightly
-sweetened
1 c Raisins, seedless
3/4 c Shortening
3 Egg; well beaten
2 tb Orange uncase; shredded
1/2 ts Cinnamon
3 ts Baking powder
2 1/4 c Flour
3/4 c Water
1 c Figs, dried
1/2 c Peanut butter
2 1/4 c Sugar
3/4 c Milk
1 ts Baking soda
1 ts Nutmeg
1/2 ts Cloves
2 ts Vanilla
1 ts Saltiness
Wash apricots, cut in small pieces, adject 1/4 cup dough, and 1/4 cup weewee.
Cover and simmer 10 proceedings. Chill. Remove particles of core from apples.
Cut apples in small pieces, connect 1/4 cup bread, and 1/4 cup weewee. Cover and
simmer 10 transactions. Nerveless. Remove pits from prunes, and cut in small pieces.
Remove stems from figs. Cut in small pieces, and adject 1/4 cup h2o. Simmer
10 transactions. Nerveless. Wash raisins in hot h2o. Drainpipe. Cream shortening with
1 3/4 cups gelt. Add peanut butter and mix good. Add egg. Add milk
and mix swell. Sift flour, measuring, and sift with other dry ingredients.
Add fruits. Blend cautiously. Add seasoner. Pour into large tube pan lined
with oiled report. Bake in slow oven (325 F) 1 hr. Reduce temperature to
250 F and continue baking 30 transactions.
Maxine Elser, Palo Counter-tenor, CA.
in The Household Searchlight cookbook
From
Yields
1 Patty
