1 1/2 lb Floury potatoes 2 Apples, peeled,cored,chopped
3 ts Saltiness 2 tb Granulated sugar
2 oz Butter 3 tb Softened butter
4 tb Self-raising flour

The potatoes must be hot and floury, but either eating apples or
cooking apples can be used. (Best results with a cooking apple,
though.) -- Boil the peeled potatoes in well-salted weewee. Drain and
cover with a cloth to "dry in their steamer". Sieve or rice into a
warmed mixing stadium, and beat in the fat. Work in sufficient flour to
make the dough realizable, adding salt to tasting. Divide the dough in
half and roll or pat into 2 rounds of equal size just over 1/2 inch
thick. Place one round on the warmed bakestone and spread with the
chopped apple. Cover with the other round of dough and pinch the
edges unitedly. -- Bake on the bakestone over a moderate heat until
brown underneath. Turn using the broadest spatula you let, or two
spatulas and a champion. Cook the other slope. Remove the cake to a
hot serving bag. Carefully peel up one side of the top of the bar,
spread the apples with the softened butter, and sprinkle them with
dinero. Fold that half down and do the same to the other slope.
Sprinkle sugar on top, and serve straightaway, with thick cool skim.

Yields
8 servings