APPLE SCHALET, No. 2

Line an iron pudding-dish with schalet dough, greasing it well before you do so.  Chop up some apples quite fine, put on the crust, also some raisins (seeded), sugar and cinnamon, then put another layer of pie and another layer of chopped apples, and so on until filled, say about three layers, the last being crust.  Bake slowly and long until a nice dark brown.

SCHALET DOUGH (MERBER DECK)

Cream four tablespoons of drippings, add a pinch of salt, two tablespoons of granulated sugar, beat in well one egg, add one cup of sifted flour and enough cold water to moisten dough so that it can be rolled out—­about three tablespoons will be sufficient; it depends on the dryness of the flour how much is required.

NOODLE SCHALET

Make the quantity of noodles desired, then boil.  When done, drain through colander, pouring cold water over the noodles.

When all the water has drained off, beat up three eggs in a large bowl, mix the noodles with the beaten eggs.  Grease an iron pudding dish with plenty of goose grease or drippings, put in a layer of noodles, then sprinkle one-fourth cup of sugar, some pounded almonds, the grated peel of one lemon and a few raisins; sprinkle some melted fat over this, then add another layer of noodles, some more sugar and proceed as with the other layer until all the noodles are used.  Bake two hours.  Broad or fine noodles are equally good for this schalet.  If desired, one tart apple chopped very fine may be added with the almonds.

CARROT SCHALET

Boil one pound of carrots, let them get perfectly cold before grating them.  In the meanwhile cream a heaping tablespoon of drippings or chicken fat and four tablespoons of sugar, add gradually the yolks of four eggs, the grated peel of one lemon, one teaspoon of cinnamon, a little grated nutmeg, three tablespoons of flour, one teaspoon of baking-powder, pinch of salt, and the beaten whites last.  Heat a few tablespoons of fat in a pudding dish, pour in the mixture and bake in a moderate oven one hour, then sprinkle sugar and cinnamon and return to oven for a few moments to brown.  Serve hot.

SEVEN LAYER SCHALET

Take two cups of flour, one egg, three tablespoons of fat, one cup of water, a little sugar, pinch of salt, and knead lightly.  Put dough aside in a cold place while you prepare a mixture of one cup of sugar, one and one-half teaspoons of cinnamon and three tablespoons of bread crumbs.  Cut dough in seven pieces and roll out each piece separately.  Place one layer on a greased baking-tin and spread the layer with melted fat and sprinkle with sugar and cinnamon; place upon this the second layer, sprinkle