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Apple Bread

a quantity of apples (freshgathered, if possible), and boil them to a pulp. Mix with double its weight of Five Roses flour. Little or no water is required.

Yeast is employed in the same proportion as for ordinary bakings, and after being allowed to rise 10 hours (overnight), it is baked in long loaves. This bread is much eaten in France, and it is recommended for its light and agreeable properties. -Mrs. Mildred Linke, Trenton, Ont.