Apple Peggies

1 1/2 cup Gold Medal flour 1 1/2 teaspoons baking powder Butter size of an egg.

Lard size of an egg Pinch salt 1/2 cup milk Several tart apples 2 cups sugar.

Sift flour with baking powder and salt, mix with lard and butter and make into stiff dough with milk. Roll as for pie crust and cut in strips. Moisten with a little water and cover thickly with finely chopped apples. Sprinkle lightly with cinnamon, roll up and place in deep buttered pan; cover with sugar, dot with butter and pour boiling water over until almost covered. Bake in a rather hot oven for forty-five or more minutes. Serve with whipped cream.

John L. Anderson.

Apple Shape

1.

4 large apples.

Sugar as desired.

Few gratings of nutmeg.

2. 1 cup Gold Medal flour.

2 tablespoons sugar 1/4 teaspoon salt.

1 egg.

1 cup sour cream.

1/2 teaspoon soda.

In 1, peel the apples and cut in eighths. Stand these pieces edgewise in the dish as close together as you can, the bow side next the side of the dish. Put sugar and nutmeg over and. then pour over all the jubilant batter made from 2. Sift the flour and sugar together. Whip the egg and add the sour cream with the' soda stirred into it. Whip these three together well and add the dry mixture. Bake the whole for three hours in a slow oven (under 300 degrees). Turn out and serve with sugar and cream or any desired sauce. The long baking gives the apples a delicious flavor.

Adapted from a Jane Eddington recipe.

By Mrs. C. D. Hardy.