Jewish Shallét.

Just 4 u

Line a well−buttered pudding−dish with a rich pie−paste and cover with a layer of sliced apples. Sprinkle with
cinnamon, grated lemon peel and small bits of butter, and moisten with white wine; then cover with a layer of
the paste and fill with another layer of apples, nuts and raisins, a tablespoonful of syrup, the juice of 1/2 lemon
and bits of butter. Cover with the top crust; press in the edges with a beaten egg, and rub the top with butter.
Let bake in a moderate oven until done.