Apricot Bread Philadelphia Orchestra Cookbook The Committee Yield: 1 loaf ¾ cup dried apricots ¾ cup milk 1 Tbsp. butter ½ cup sugar 1 egg 1 tsp. salt ½ tsp. soda 1¼ cups flour 1 tsp. baking powder grated peel of one orange Chop apricots and heat in milk, (do not boil); add butter. Set aside to cool. Add sugar, salt and soda to beaten egg. Add apricots and milk mixture. Stir and add to flour and baking powder. Add grated orange peel and mix quickly. Put into greased and floured bread tin. Bake at 350o about 45 minutes, until tester comes out clean.

Orange Bread Aescalapain Cookbook Mrs. John M. McKelvey Yield: 1 loaf 2 thin-skinned oranges 1 cup granulated sugar 1/2 cup boiling water 1 cup whole milk 1 egg 3 cups sifted all-purpose flour 4 tsp. baking powder Cut the rind of the oranges into long thin strips. Boil these strips in heavily salted water until tender, 15 or 20 minutes. Drain. Add sugar and 1/2 cup boiling water. Boil the rind until a rather thick syrup is formed, stirring occasionally to prevent scorching. Cool slightly and add the remaining ingredients. Mix thoroughly. Bake in a greased bread pan for 1 hour at 350o. Remove from pan and cool on rack. If a soft crust is desired, brush entire loaf with soft butter immediately after removing from pan. Mrs. McKelvey adds: "This is wonderful when served slightly warm for tea and is also marvelous toasted for breakfast."

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