2      large potato cakes (see below)
    2      large cooking apples
    1      teaspoon cinnamon
    1 1/2  teaspoons ground cloves
    2      tablespoons butter

    Lemon curd (see below)

    Prepare potato cakes recipe. Divide dough into 2 parts. Roll out
    into 2 large circles.  Peel apples and slice thinly. Layer apple
    slices on 1 circle of dough;  cover with other.  Pinch edges  to
    seal.  On greased griddle,  cook slowly over low heat,   turning
    once.  When apples are cooked, remove top cake and sprinkle with
    sugar, cinnamon, ground cloves and butter.  Replace top cake and
    heat 5 minutes longer. Serve with lemon curd and hot tea.

    Makes 1 cake.


    4      tablespoons unsalted butter
    1/2    cup sugar
    1/2    cup fresh lemon juice
    4      egg yolks
    1      tablespoon grated lemon peel

    In saucepan, combine all ingredients except lemon peel. Stirring
    with wooden spoon,  cook over lowest heat,  being careful not to
    let mixture boil or yolks curdle.  Cook until mixture coats back
    of a spoon.  Pour into small bowl and stir in lemon peel.  Allow
    to cool.

    Makes 1/2 cup.


    1/4    cup butter
    6 to 8 ounces white flour
    1/2    teaspoon salt
    1/2    teaspoon baking powder
    3      cups freshly mashed potatoes (with milk)

    Cut  butter into flour until it forms large granules.  Add  salt
    and baking powder,  mix well.  Mix in potatoes.  Knead for a few
    minutes.   Roll  out  onto lightly floured  board  with  floured
    rolling pin. Cut into 2 rounds. Cook on a dry griddle or skillet
    until brown on both sides.

    Makes 2 cakes.