10 apples. 1/2 cup of sugar. Juice of 1 lemon. Grated peel of 1/2 lemon. 1 teacup water. 2 tablespoonfuls of butter. A little cinnamon or nutmeg.

Wash and quarter the apples without paring. Remove all bits of core with a knife. Put in stew pan, with 1 cup of water, cover tightly, and when they boil soft, press through colander to remove skins, add the butter, sugar, spice, lemon juice and rind.

Make a rather plain pie crust, roll in 2 thin layers, placing one on top of the other, being careful not to press together. When baked, separate, and spread liberally with apple sauce between and on top. Serve with cream. If the nursery must be considered, make thin biscuits instead of pie crust, as follows:

Sift Swansdown flour and measure 2 1/2 cupfuls and sift again with 2 1/2 teaspoonfuls baking powder, and 1/2 tea-spoonful of salt. Add 1 tablespoonful of butter, and 2 of lard. Cut into the flour with a knife, add 1/2 cup of milk. Roll as thin as pie crust, cut like cookies, lay together in twos. When baked separate, fill and serve.