Have ready six apples chopped fine, and mixed with cinnamon, sugar, one-half cup of seedless raisins, one-half cup of currants.  Spread this over the dough with plenty of chicken-fat or oil all over the apples.  Take the tablecloth in both hands, and roll the strudel, over and over, holding the cloth high, and the strudel will almost roll itself.  Grease a baking-pan, hold to the edge of the cloth, and roll the strudel in.  Bake brown, basting often with fat or oil.

APPLE STRUDEL, No. 2

Into a large mixing bowl place one and one-half cups of flour and one-quarter teaspoon of salt.  Beat one egg lightly and add it to one-third cup of warm water and combine the two mixtures.  Mix the dough quickly with a knife; then knead it, place on board, stretching it up and down to make it elastic, until it leaves the board clean.  Now toss it on a well-floured board, cover with a hot bowl and keep in a warm place.  While preparing the filling lay the dough in the centre of a well-floured tablecloth on the table; roll out a little, brush well with some melted butter, and with hands under dough, palms down, pull and stretch the dough gently, until it is as large as the table and thin as paper, and do not tear the dough.  Spread one quart of sour apples, peeled and cut fine, one-quarter pound of almonds blanched and chopped, one-half cup of raisins and currants, one cup of sugar and one teaspoon of cinnamon, evenly over three-quarters of the dough, and drop over them a few tablespoons of melted butter.  Trim edges.  Roll the dough over apples on one side, then hold cloth high with both hands and the strudel will roll itself over and over into one big roll, trim edges again.  Then twist the roll to fit the greased pan.  Bake in a hot oven until brown and crisp and brush with melted butter.  If juicy small fruits or berries are used, sprinkle bread crumbs over the stretched dough to absorb the juices.  Serve slightly warm.

RAHM STRUDEL

Prepare the dough as for Apple Strudel as directed in the foregoing recipe, drip one quart of thick sour milk on it lightly, with a large spoon, put one cup of grated bread crumbs over the milk, add two cups of granulated sugar, one cup of chopped almonds, one cup of raisins, and one teaspoon of cinnamon, roll and place in well-buttered pan, put small pieces of butter over the top, basting frequently.  Serve warm with vanilla sauce.  One-half this quantity may be used for a small strudel.

CHERRY STRUDEL