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Recipe by: foday
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See below ingredients and instructions of the recipe
2 3/4 c Cake flour
1/4 ts Salt
2 ts Baking powder
1/2 ts Salt
3/4 c Shortening
1 3/4 c Sugar
3 ea Eggs
1/2 c Apricot juice
1/2 c Water
1/3 c Apricot pulp
1 ts Vanilla
Stew apricots as for table use, drain and put fruit through sieve.
Cream shortening, add sugar gradually, beating thoroughly. Add yolks
one at a time, beating well. Combine water, juice and pulp, add
alternately with dry ingredients which have been sifted together.
Fold in stiffly beatn whites. Bake either in loaf at 350 F. or layers
at 375 F. Frost with boiled icing. Source: Mrs. F. J. Dexter, Parma
Grange, Cuyahoga County, OH
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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