Canned apricots, or stewed dried ones may be used, but do not put through strainer; add sugar or syrup if needed. Make dough as for shortcake, using any preferred recipe. Roll dough one-third inch in thickness, cut in rounds three or four inches in diameter. Put two or three pieces drained apricot on each round, moisten, and press edges together like turnovers. Place in shallow agate pans, and nearly cover with boiling apricot juice. Bake in hot oven twenty to thirty minutes. Serve with juice as sauce.

Fruit Dumplings

Make as Apricot Dumplings. Use stewed and stoned prunes; fresh or canned peaches; a mixture of canned pineapple and fresh rhubarb; or quick-cooking apples. Use very little sugar in dumplings, but make juice rather sweet.