APPLE SANDWICH RECIPE

Juicy Apples
1/2 lb. flour
3 ozs. nutter or butter
castor sugar and lemon rind

Rub the nutter or butter lightly into the flour. Add enough cold water to make a fairly stiff paste. Roll it out to a 1/4 inch thickness.  Well grease some shallow jam sandwich tins. Roll out the paste very thin and line with it the tins. Peel, core, and finely chop some good, juicy apples. Spread well all over the paste. Sprinkle with castor sugar and grated lemon rind. Cover with another layer of thin paste. Bake for about 20 minutes in a hot oven. When done, take carefully out of the tin to cool. Cut into wedges, sprinkle with castor sugar, and pile on a plate.

APPLE SNOW.

Stew some fine-flavored sour apples tender, sweeten to taste, strain them through a fine wire sieve and break into one pint of strained apples the white of an egg; whisk the apple and egg very briskly till quite stiff and it will be as white as snow; eaten with a nice boiled custard it makes a very desirable dessert. More eggs may be used if liked.

APPLE AND TAPIOCA.

1/4-pint tapioca
1 lb. apples
1-pint water
Lemon peel
And sugar.

Soak the tapioca in the water overnight. Peel and core the apples, cut
into quarters, stew, and put in a pie-dish. Sprinkle with sugar to taste,
And the grated yellow part of a fresh lemon rind. Mix in the soaked
Tapioca and water. Bake about 1 hour. Serve cold, with or without boiled
Custard.