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Dutch Apple Cake

234 cups flour Melted butter 5 sour apples 1/4 cup sugar 1½ teaspoon cinnamon 2 tablespoons currants Mix first four ingredients. When lukewarm add yeast cake, eggs unbeaten, and flour to make a soft dough. Cover, let rise, beat thoroughly, and again let rise. Spread in a buttered dripping-pan as thinly as possible and brush over with melted butter. Pare, cut in eighths, and remove cores from apples.

Press sharp edges of apples into the dough in parallel rows lengthwise of pan. Sprinkle with sugar mixed with cinnamon and sprinkle with currants. Cover, let rise, and bake in a moderate oven thirty minutes. Cut in squares and serve hot or cold with whipped cream sweetened and flavored. SWEDISH TEA RING II BEFORE BAKING. - Page 64.

SWEDISH TEA RING II. - Page 64 RAISED HOMINY MUFFINS. - Page 66.