20 c. cut-up peeled apples (about 1 1/2 gal. cooked applesauce)
Sugar
Vanilla to taste
1 loaf white bread, about 16 oz.
1/2 c. butter
2 tsp. almond extract
1 pt. whipping cream, whipped & slightly sweetened
Red jelly, preferably currant

Cook apples, adding sugar to taste. Remove from heat and add vanilla. Stir and drain. Dry bread in oven and roll into crumbs. Melt butter in skillet and add crumbs and extract. Keep over low heat until crumbs are a light golden brown, stirring frequently.

Put waxed paper in large dish or 12 inch frying pan with straight sides. Cover both bottom and sides with paper. Add in layers: crumbs (4 layers) and applesauce (3 layers). Top and bottom layers should be crumbs. Cover with waxed paper and refrigerate overnight or longer. Turn upside down on serving plate and remove waxed paper carefully. Cover top and sides of cake with whipped cream. Dot with currant or other red jelly. Serves 16.