Ladies, if you have trouble stretching strudel dough into tissue fine consistency, try this recipe and we guarantee you'll be pleased with the results. 3 tbsp. soft butter 3/4 tsp. salt 1 1/2 c. warm water 4 1/4 c. sifted flour

Mix above ingredients and knead on floured board until it no longer sticks to hands. Do not use excess flour. Sprinkle flour over large tablecloth, divide dough into two equal parts and place one ball of dough in the middle of table, grease with a little oil. Put oil on other ball and set aside. Wait 1/2 hour. Roll out with rolling pin like for a pie, not too big. Then wait another 20 minutes (a must). The dough will then stretch easily.

While the dough is resting prepare the apples. Don't let the dough stand too long or it will dry out and crack when it is rolled.

Sprinkle some bread crumbs, melted butter and sugar over entire dough. Along one side of the table, lengthwise, place shredded apples inwards about six inches. Sprinkle with sugar and cinnamon to taste. Splash with butter and roll.

Place on greased cookie sheet in "S" shape and cut on top for steam to escape. This avoids sogginess. Brush with melted butter and bake at 375 degrees for 50 minutes or until brown.