1 cup shortening
2 cups sugar
4 separated eggs
1 cup milk
1 cup nuts
2 squares chocolate
2 tsp vanilla
2 cups cake flour (Swans Down)
1/2 tsp salt

Cream shortening and sugar.  Add beaten egg yolks, then milk and flour alternately.  Beat well.  Add melted chocolate, nuts, salt, vanilla and stiffly beaten egg whites.  Fold into batter.  Egg white is your only leavening.  Bake at 350 degrees for 50-60 minutes.

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1/2 cup dried apricots
1 large orange boiling water
1/2 cup raisins
2 T buter
1 cup sugar
1 tsp vanilla
1 egg
2 cups flour
1/2 cup chopped nuts
2 tsp baking powder
1/2 tsp soda
1/4 tsp salt

Soak apricots in water to cover for 1/2 hour.  Squeeze juice from orange and add boiling water to make 1 cup.  Save the skins.  (I use straight orange juice, no water.)

Cut apricots in small pieces.  Cream butter and sugar.  Add vanilla and beat in egg.  Add fruit mixtgure and nuts.  Stir in sifted dry ingredients alternately with orange juice.  Pour into greased and floured loaf pans.  Bake 50-60 minutes at 350 degrees.

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