*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breads                           Cakes
                 Breakfast                        Fruits
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Floury potatoes
    3       ts           Salt
    2       oz           Butter
    4       tb           Self-raising flour
    2                    Apples, peeled,cored,chopped
    2       tb           Granulated sugar
    3       tb           Softened butter
   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 water. Drain and cover with a
   cloth to “dry in their steam”. Sieve or rice into a
   warmed mixing bowl, and beat in the fat. Work in
   sufficient flour to make the dough manageable, adding
   salt to taste. 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 together.  -- Bake
   on the bakestone over a moderate heat until brown
   underneath.  Turn using the broadest spatula you have,
   or two spatulas and a friend.  Cook the other side.
   Remove the cake to a hot serving dish.  Carefully peel
   up one side of the top of the cake, spread the apples
   with the softened butter, and sprinkle them with
   sugar. Fold that half down and do the same to the
   other side.  Sprinkle sugar on top, and serve
   immediately, with thick cool cream.
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