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Westphalian Apple Tart

Pare and chop 15 apples, fry them in butter, add 4 spoonfuls of apricot jam, and beat until smooth. Then add 1/4 pound of butter beaten to a cream, yolks of 4 eggs, and 1/4 pound of breadcrumbs, a spoonful of vanilla, and 6 ounces of powdered sugar. Spread this over the top of the apples, laid in a shell of paste, and bake 15 minutes in a hot oven.

GALETTE (eaten in France on Epiphany Day.).

Rub together 6 ounces of butter and 1/2 pound of flour, beating well. Add a pinch of salt and 2 well-beaten eggs, knead it carefully and roll it out into a large cake, 1/4 inch thick. Bake it in a hot oven on a buttered tin. Beat together 1 ounce melted butter, yolk of 1 egg, and 1/2 pint of cream, sugar to taste, and a spoonful of cordial, lemon juice, or vanilla. Fill the cake with this, roll up and glaze with sugar, sifted over the top. Serve hot, cut in slices.

WAFERS FOR DESSERT.(Provincial France.) Work up 1/2 a pound of Brie, Gruyere, or very fresh American cheese with as much butter, until smooth. Add 4 eggs, a little water, and flour to make a stiff paste. Roll out and fold it 3 times, then cut it into thin sticks, 1/2 inch wide, and bake in a hot oven on a buttered tin. Bake brown and serve very hot, with salad or fruit.