Name: Aepfelkratzet (Apple Scramble)
Ingredients: 250 g Flour (2 cups plus 3 1/2 Tbsp); 3 To 4 eggs; 3/8 l Milk (1 1/2 cups plus 1 1/2 Tbsp); 1 ds Salt; Sugar to taste; 3 Apples, peeled, cored, and sliced; 100 g Butter (7 Tbsp); Sugar for dusting

Has it ever occurred to you that one hundred pianos all tuned to the same fork are automatically tuned to each other? They are of one accord by being tuned, not to each other, but to another standard to which each one must individually bow. So one hundred worshipers [meeting] together, each one looking away to Christ, are in heart nearer to each other than they could possibly be, were they to become ';unity' conscious and turn their eyes away from God to strive for closer fellowship. Social religion is perfected when private religion is purified.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	German	German	4	Servings

INGREDIENTS

250	g	Flour (2 cups plus 3 1/2 Tbsp)
3		To 4 eggs
3/8	l	Milk (1 1/2 cups plus 1 1/2 Tbsp)
1	ds	Salt
		Sugar to taste
3		Apples, peeled, cored, and sliced
100	g	Butter (7 Tbsp)
		Sugar for dusting

INSTRUCTIONS

From the Allgaeu area.
Combine the flour, eggs, milk, and a bit of sugar and salt, and stir into a
smooth dough.  In a skillet, melt the butter and lightly saute the apples.
Pour the dough over the apples. Constantly stirring the whole with an egg
turner, cook until the 'Kratzet' has browned all around. Dust with sugar,
and serve.
Serves 4.
From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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