4 T pearl barley

1 1/2 lb apple (peeled, cored & sliced)

1/4 c sugar

1 T double cream (or more)

4 c water

bring water & barley to a boil, add apples and cook until soft, press through a seive (or put in blender) add sugar & bring to a boil again, remove & cool, stir in cream

Seed Cakes

1 1/2 c un-bleached flour

1 c whole wheat flour

1 pkg yeast

1/8 c warm ale (100 F)

1/8 t salt

1 stick sweet butter

3/4 c brown sugar

2 eggs, beaten

1 T seeds (anise, caraway, coriander, cardamom, etc

1/2-1 c milk

sift together the flours and salt, dissolve yeast in ale along with 1/8 t of flour mixture, cream butter & sugar, beat in eggs & seeds, make well in flour & add yeast, then fold in butter mixture. beat in enough milk to make smooth batter. pour into greased 8" round pan, bake at 350 for 45 min. Serve warmed with honey and cream

Small Cakes

14 eggs an equal measure of 1/2 milk1/2 water and enough flour to make a batter, grease a small tart pan bake very slowly until it dries out, then cut into strips and fry in fat

Circlets (almond cardamon cakes)

1 c butter

2/3 c brown sugar

1 beaten egg

2 1/2 flour

3/4 t cardamom

1/2 c ground almonds

1 c currants

Preheat oven to 350, cream butter and sugar and blend in eggs. Mix dry ingredients and blend into butter. Chill for 1 hr. With well floured fingers shape into 1" balls and place 1" apart on greased cookie sheet. Bake for 7-10 min, until light golden.

Tinker's Cakes

1 1/2 - 1 3/4 c flour

1/4 lb butter

1 med apple

1 T milk

1/2 c sugar

rub butter into flour & stir in sugar, peel & grate apple into mix, add milk, mix into firm dough, roll onto floured surface to 1/4 inch thick, cut into rounds, bake on greased griddle for 3 or so min per side