MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Apricot Upside Down Cake
 Categories: Cakes, Ceideburg 2
      Yield: 8 Servings
 
      3 tb Butter; melted
    1/2 c  Brown sugar
     24    Canned apricot halves
      2    Eggs; lightly beaten
    1/4 ts Salt
      1 c  Sugar
      1 ts Vanilla
    1/4 c  Pet milk; diluted with:
    1/4 c  Water; plus:
      1 tb Shortening
      1 c  Cake flour; sifted
      1 ts Baking powder
           Whipped Pet Milk:
    1/4 ts Granulated gelatin
      1 ts Water; cold
    1/2 c  Pet milk
      1 tb Powdered sugar
      1 ts Vanilla
           Optional Vanilla Substitutes:
      2 ts Orange extract
      1 ts Lemon extract
    1/2 ts Almond extract; plus:
    1/2 ts Lemon extract
    1/2 ts Peppermint extract
      4 dr Peppermint oil
 
  Another of my scores this weekend was "From Soup To Dessert With The
  New Irradiated Pet Milk".
  
  That's a book title believe it or not. It's copyrighted 1934 by Pet
  Milk company. I was naturally curious as to why they were nuking
  Pet Milk in 1934. That screwed up my historical perspective pretty
  good, but it turns out that "irradiated" refers to running the milk
  under an ultraviolet light to increase vitamin D content, not
  making it glow in the dark. So once my reality check had subsided
  and I paged through the book, I saw this which made me think of you.
  
  In a 9" skillet melt 3 tb butter.
  
  Remove from heat and sprinkle with 1/2 cup brown sugar.
  
  Arrange on sugar 24 canned apricot halves.
  
  Let stand while mixing batter.
  
  Beat until very light 2 eggs.
  
  Add, while beating, 1/4 ts salt, 1 cup sugar and 1 ts vanilla.
  
  Heat to boiling point: 1/4 cup Pet milk diluted with 1/4 cup water
  and 1 tb shortening.
  
  Beat into egg mixture.
  
  Sift together: 1 cup sifted cake flour and 1 ts baking powder.
  
  Add milk mixture beating quickly but thoroughly.
  
  Pour over apricots.
  
  Bake in a moderate oven (350°F) for 25 to 30 minutes or until cake
  shrinks from sides of pan. Turn out while warm and serve with
  Whipped Pet Milk Topping.
  
  That's all pretty straight forward. What it shows in the pictures
  but not in the text is that the cake is baked in a cast-iron
  skillet like a nice mess of corn bread.
  
  Here's the topping though I can't help but think it's a tad
  redundant.
  
  Whipped Pet Milk:
  
  Soak for 5 minutes: 1/4 ts granulated gelatin in 1 ts cold water.
  Scald in top of double boiler: 1/2 cup Pet milk. Add gelatin and
  stir until dissolved. Pour into bowl and chill until icy cold. Then
  whip with rotary beater until stiff.
  
  Fold in 1 tb powdered sugar and 1 ts vanilla.
  
  Yield: 1-1/2 Cups
  
  Posted by: Stephen Ceideberg; Sep 7, 1992

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