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Maryland Apple Cake

2 heaping quarts of apples in quarters. 3/4 pound of sugar--more with sour apples. 3/4 pound of best fresh butter. 2 teaspoonfuls of ground cinnamon. 2 pounds of sweet paste for the crust.

For the last named article, "home folks" use common cookie dough, hotel cooks use sweet tart paste because it is easier to bake without burning. Break the butter in bits in two frying-pans, set on the range, and when melted put in the apples (pared and cored of course) and fry them slowly and carefully till done. Put in the sugar and ground cinnamon and cook a little longer. The apples are expected to look brown.

Butter a baking-pan and line it with the sweet paste rolled out thin; put in the apples and cover with a thin crust. Bake as long as you can without scorching--about three-quarters of an hour. Turn the cake out, upside down on a board or sheet of tin and cut it in blocks or squares to serve. Thick cream cold is the best sauce.

Common cookie dough for the preceding is made with: 1/2 pound of sugar. 1/4 pound of butter. 3 eggs. 1/2 cupful of milk. 1 teaspoonful of baking powder. And 1 pound of flour.

Sweet tart paste is halfway between cake and pie-paste and better than common paste for apple-cake and many other articles, such as shell pies to be baked the day before and filled with preserves.