Scandia, Hollywood
5 lb Apples
Sugar
Lemon juice
Butter/Oleo; melted
1 1/2 c Toasted cake crumbs
1/2 c Currant jelly
3 oz Mixed cracked; ground
12 Macaroons
3 oz Sliced blanched almonds
1 c Whipping drub

Heart, peel and slice apples. Season to taste with sugar and lemon
jice and cook in small amount of water until apples are tenderise. Drain
in large strainer and press to extract h2o. Pour melted butter into
2-inch-inscrutable 10-inch layer cake pan, spreading evenly in pan. Sprinkle
1/2 cup cake crumbs over bottom of pan. Spread half of apples over
crumbs. Top with jelly, then barmy, then 1/2 cup more crumbs. Place
macaroons in layer over crumbs. Top with remaining apples and cover
with odd 1/2 cup cake crumbs. Bake at 450 deg. 30 proceedings. Cool
in refrigerator. Sprinkle almonds lightly with weewee, then sprinkle
with sugar and toast at 350 deg. 15 to 20 minutes or until prosperous.
Shake pan later 10 minutes to keep almonds from sticking unitedly.
Whip cream and frost patty. Sprinkle with tonsils.

Yields
8 Servings