APPLE CAKE

-1 6 oz. Allinson fine wheat meal

6 oz. white flour

4-1/2 butter

1 - egg

1-1/2 lbs. of apples

1 teaspoonful cinnamon

3 oz. castor sugar and a little cold water Rub the butter into the meal
and flour, beat up the egg and add it, and as much cold water as is
required to make a smooth paste; roll out the greater part of it
1/4 inch thick, and line a flat buttered tin with it.

Pare, core, and cut the apples into thin divisions, arrange them in close
rows on the paste point down, leaving 1 inch of edge uncovered; sift the
sugar and cinnamon over the apples; roll out thinly the rest of the paste,
cover the apples with it, turn up the edges of the bottom crust over the
edges of the top crust, make 2 incisions in the crust, and bake the cake
until brown in a moderately hot oven; when cold sift castor sugar over it,
slip the cake off the tin, cut into pieces, and serve.

APPLE CAKE

-2 1-1/2 cups flour

3 teaspoons Baking Powder

1/2 teaspoon salt

2 tablespoons shortening

1/2 cup milk

4 or 5 apples

1/2 cup sugar

1 teaspoon cinnamon Sift together flour, baking powder and salt; add
shortening and rub in very lightly; add milk slowly to make soft dough
and mix. Place on floured board and roll out 1/2-inch thick.

Put into shallow greased pan. Wash, pare, core and cut apples into sections;
press them into dough, sprinkle with sugar and dust with cinnamon.

Bake in moderate oven 30 minutes or until apples are tender and brown.

Serve warm with milk or cream.