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JONATHAN APPLE STRUDEL 
3 c. sifted flour
1 tsp. baking powder
3 tbsp. powdered sugar
1 tsp. salt
1 1/4 sticks butter
3 eggs, beaten slightly
1/2 c. milk + 1 tsp. vanilla
1 1/4 c. sugar
1 tsp. cinnamon
1/2 c. white raisins
3 tsp. tapioca
5 lbs. apples
1/4 lb. melted butter

Kitchen temperature : 75 degrees.

Sift first 4 ingredients together in a warm large bowl.

Add softened butter, hand crumble as for a pie crust.

In a saucepan warm 3 eggs, 1/2 cup milk and 1 teaspoon vanilla. Mix. Add to flour (save 3 tablespoons) to brush on top of strudel.

Blend mixture well with fork, form ball. Cover bowl with cloth. Let rest. Peel apples.

On a white, well floured 44"x34" cloth, roll out dough, 40"x30", approximate size.

Shred apples. Spread apples over dough, then sugar mixture, then melted butter.

Now pick up lower 2 corners of cloth. Raise up, roll dough until completed roll, then with both hands, still holding cloth and strudel, raise it from the table and place on a well greased pan (12"x15"x2" approximately). Brush with reserved milk-egg mixture. Bake 50 minutes to 1 hour at 350 degrees.

When strudel is done, loosen bottom with spatula, then invert to cookie sheet, then revert to a foiled covered cookie sheet.

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