2 lbs. Apples.

2 oz. desiccated Cocoanut.

2 oz. Raspberry Jam.

1 teaspoonful of powdéred Cinnamon.

31/2 oz. Butter.

8 oz. Flour.

1 gill of Water.

4 oz. Brown Moist Sugar.

How To Make:

Knead the butter until quite pliable, rub into the flour, make a hole in the centre, add the water and sugar, and mix into a stiff dough. Stand aside for 10 minutes before using. Then roll out very thin, and line a flat baking tin with a 1 inch high edge, such as is used for batter puddings; then sprinkle the bottom with desiccated cocoanut and raspberry jam; put in a good layer of thinly-sliced apples, some brown sugar, and a teaspoonful of cinnamon (powdered), another layer of cocoanut or raspberry jam, and then cover with a thin crust of pastry; seal the edges, wash over with milk and dust castor sugar over, and bake in a slow oven 1 1/2 hours. Serve hot or cold in 2 by 4 inch fingers.