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Dorset Apple Cake	half a pound of flour quarter pound of butter/margarine quarter pound of sugar one beaten egg half a pound of apples two tablespoons milk pinch of spices eg. mixed, allspice etc. 1-2 teaspoons baking powder Some dried fruit if you like	Rub the flour into the fat, add the salt. Add the baking powder. Stir the sugar into the chopped apples, adding to the flour/fat. Mix in the egg and milk to make quite a firm dough. Grease a cake tin and fill; the size should be quite large so the dough is no more than a large tablespoon-width (4cm) deep. Bake the cake for up to an hour in a quite hot oven (330-360F). Dorset apple cake is a recipe to work on and develop over the years.
Rabbit Custard	1 young rabbit, skinned, jointed half a pound of breadcrumbs an onion (chopped) 1 large egg or 2 small ones about a half a pint of milk some fresh or dried herbs eg. sage, marjoram, thyme some unwaxed lemon/orange peel if you like some flour to roll the rabbit in	Roll the rabbit pieces in seasoned flour then mix everything else saving the beaten egg and milk to the end. Soak the rabbit with this mixture, covering thoroughly and cook for at least 2 hours. It's best to put the cooking dish in another pan with water in it and have the oven at 300-360F, this way the flavours are preserved.