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Apricot Shortcake

1 quart canned apricots 1/3 cup butter 2 egg whites 1/2 cup milk 1 teaspoon salt 2 cups flour 4 teaspoons baking powder 1/2 cup sugar Sift the flour, salt and baking powder together. Beat the egg whites. Add the milk. Turn this mixture into the dry ingredients. Mix all together thoroughly. Add the melted butter, and bake in an oblong pan. When done, remove from the oven, split, and spread on the freshly cut surface one-half of the apricots from which the juice has been drained. On top of this place the other half with the freshly cut surface on top. On this arrange the remaining half of the apricots. If a richer cake is desired, the freshly cut surface may be spread with softened butter before adding the apricots. Serve with this a sauce made by adding the sugar to the juice drained from the apricots. Boil from five to ten minutes, and serve over each individual portion of the short-cake. A spoonful of whipped cream served on each portion is a pleasant addition. Shortcake should not be put together until just before it is to be served as the juices from the fruit will make the cake soggy.