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Apple Amber

Core, peel, and chop three-fourths pound of apples. Mix together four ounces of suet, two each of sugar and flour, and six of breadcrumbs. When chopped and mixed add a little nutmeg and grated lemon peel and two beaten eggs. Stir thoroughly and place in a well buttered mould with cloth tied tight over the top. Boil three hours.

GERMAN APPLE CAKE (Simple) No. I or Apfel Kuchen Add to one pint of the sponge for the usual light bread one-half cup each of sugar and shortening, one-half teaspoon salt, one cup of milk and enough flour to make a soft dough. Spread this half an inch thick in the bakingpan and on it place in rows thin, lengthwise slices of apples. Let this rise half an hour in a warm spot; sprinkle with one half cup of sugar and cinnamon mixed-also a few bits of butter-then bake.

GERMAN APPLE CAKE No. 2 This form of "kuchen" may be made with baking powder. Use a pint of flour in which have been sifted a half teaspoon of salt and one and a half of baking powder with a tablespoon of sugar. Rub through this two tablespoons of butter, and mix well with one beaten egg and enough milk to make a thick batter (three-fourths cup or more). Place in baking pan one inch thick and over the top place apples cut into eighths, in rows, sharp edges pressed into the dough. Sprinkle as above with cinnamon and sugar and bake in brisk oven.

GERMAN APPLE CAKE No. 3 Into a pound and a quarter of sifted flour rub threefourths pound of butter and roll out an inch thick. Have ready pared, cored, and sliced thin, (as in foregoing recipe) juicy apples mixed with one or two quinces and half a pound of raisins seeded. Sweeten well with brown sugar and add a little nutmeg with a wineglassful of rosewater or the juice and rind of two lemons. Place this mixed fruit on the pastry and fold over, then put in a baking pan which has been sprinkled with a little butter, cinnamon, and sugar. Also on top sprinkle this and while baking add more. Bake two hours in moderate oven.