Honey Apricot Bread
2/3 cup dried apricots
1 1/4 cups scalded milk
2/3 cup Post grape nuts cereal
2 cups sifted all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup firmly packed brown sugar
1 egg, well beaten
3 TBS melted shortening
1/4 cup honey
Prepare apricots as directed on package.
Cook only half as long as indicated.
Drain and cool, then cut in fine pieces.
Pour milk over cereal and let stand
until cool.
Sift flour with baking powder, salt
and sugar.
Add egg, shortening and honey to cereal
mixture and mix well.
Then add flour mixture and stir only
enough to dampen flour.
Stir in apricots.
Pour into greased 8 x 4 inch loaf pan.
Bake at 350� F for about 50 minutes.
Cool in pan for 10 minutes.
Remove from pan and finish cooling on
rack.
Wrap in wax paper and store several
hours or overnight before slicing.
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