1 lb. dried apricots
3/4 c. white sugar
2 c. water
1 c. shortening
1/2 tsp. vanilla
3/4 c. white sugar
2 c. flour, sifted
1 tsp. baking soda
1/4 tsp. salt
1/2 c. sour milk (1/2 c. evaporated milk plus 1/2 tsp. vinegar)
3 c. rolled oats

Cook apricots, 3/4 cup white sugar and 2 cups water until thick and cool. Cream shortening, vanilla and sugar. Sift soda, salt and flour together. Alternately add dry ingredients and milk to creamed mixture. Stir in rolled oats. Mixture will be rather stiff. In 9 x 13 inch pan (ungreased), pat in 1/2 of dough; add cooled apricots; make top layer of remaining 1/2 of dough. If dough does not entirely cover the apricots, it will spread out while baking. Bake at 400 degrees until medium brown. Cool and cut into 1 or 1/2 inch squares. Keeps well in plastic or tin containers.