4 Allinson wholemeal rolls, 
3 cooking apples, 
2 oz. of ground sweet almonds, 
4 oz. of macaroons crushed, 
2 oz. of currants, picked and washed, 
2 eggs, 
a little milk, 
1 oz. of butter, 
sugar to taste. 

Halve the rolls lengthways and remove the crumb; soak the crusts for a few minutes in a little cold milk when the stuffing is ready. Pare and core the apples, cook them with 1/3 teacupful of water, ½ oz. of the butter, and 1 tablespoonful of sugar, and mash them up to a pulp with a wooden spoon; then add the currants, almonds, macaroons, 1 egg well beaten, and the yolk of the other. Mix all well, and add some of the breadcrumbs to make the whole into a fairly firm mass. Fill the crusts of the rolls with the mixture, press the two halves of each roll together, place the rolls into a baking tin, sprinkle them with sugar and powdered cinnamon, scatter bits of butter over the crustsFree Web Content, and bake the rolls for ½ hour. Serve with white sauce.