ksul-uasc-mscc224_044

orange juice to make ⅔ C. Combine with
dry ingredients and add marmalade.
Knead for a few seconds on a slightly
floured board. Let stand in refrigerator or
cool place for ½ hr. Then bake in loaf
pan in mod oven (350°) till done - about 45 min.
Sometimes it is necessary to add a
little more orange juice to make the dough
soft enough. For filling use marmalade
or jelly and cream cheese, peanut butter moistened
with orange juice.

Apricot Nectar Parfait

2 C dried apricots	1¾ C evaporated milk (1 tall can)
2 t gelatin
1 tbsp cold water	½ C honey
½ C sugar

Boil apricots in sufficient water to cover
till tender, about 40 min. Remove from fire
and beat to a pulp while still hot. Add honey
and sugar and mix thoroly and cool. Moisten gelatine
in cold water. Heat milk to boiling point
remove from fire add gelatine and stir till

orange juice to make 2/3 C. Combine with dry ingredients and add marmalade. Knead for a few seconds on a slightly floured board. Let stand in refrigerator or cool place for 1/2 hr. Then bake in loaf fan in mod oven(350 [degrees]) till done - about 45 min. Sometimes it is necessary to add a little more orange juice to make the dough soft enough. For filling use marmalade or jelly and cream cheese, peanut butter moistened with orange juice.

Apricot Nectar Parfait

2 C dried apricots
2 t gelatin
1 tbsp cold water
1 3/4 C evaporated milk (1 tall can)
1/2 Choney
1/2 C sugar

Boil apricots in sufficient water to cover till tender, about 40 min. Remove from fire and beat to a pulp while still hot. Add honey and sugar and mix thoroly and cool. Moisten gelatine in cold water. Heat milk to boiling point remove from fire add gelatine and stir till