• 2 lb. cooking apples
• 6 oz. sugar
• grated rind of ½<

Peel, quarter and core the apples and cook gently with the sugar, lemon rind and about 2 tablesp. water until soft. Beat to a smooth pulp, or sieve. Slice the sponge cakes and place in individual dishes or in a large flat glass dish. Spread the apple purée over the cake. Pour sufficien