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Dutch Apple Cake

1 pint Five Roses flour ½ teaspoon salt ½ teaspoon soda 1 teaspoon cream of tartar ¼ cup butter 1 egg 1 cup (scant) milk 4 sour apples 2 tablespoons sugar Mix the dry ingredients, add the egg beaten and mixed with the milk. The dough should be soft enough to spread ½ inch thick on a shallow baking pan.

Core, pare and cut the apples into eighths, lay them in parallel rows on the top of the dough, sharp edge down, and press enough to make the edge penetrate slightly.

Sprinkle the sugar over the apple and bake ½ hour. Eat while hot with butter or with lemon sauce. -From Mrs. Lincoln's Boston Cook Book