RAISIN DUFF
Dispose 1 quart sliced, pared apples, and ⅔ cup seeded raisins cut in halves, in buttered granite baking dish. Sprinkle through them, as placed in dish, ½ cup brown sugar, few grains salt, 2 tablespoonfuls Gold Medal Flour, ¼ teaspoonful each mace and ginger that have been sifted together. Add ⅔ cup water, cover and let bake while preparing the crust. Sift together 1 cup pastry flour, 2 teaspoonfuls baking powder, ¼ teaspoonful salt and 2 tablespoonfuls sugar. Work in 4 level tablespoonfuls butter, then add milk to make dough soft as possible to handle. Roll thin and little larger than pan in which apples have cooked. Remove pan from oven, dispose crust over apples loosely, press edges to pan and cut openings in dough with scissors. Bake until crust is well done. Serve hot with custard or hard sauce or whipped cream.