Fruit Lace

Here is the bread recipe for today....sorry no salad from 1967 anymore, yesterday was the last recipe from that year.
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Fruit Lace
Mrs. E. A. O`Donovan

1/2 cup luke warm milk
1 Tablespoon salt
2 eggs
5 cups flour
1/2 cup sugar
1/2 cup butter, soft
1/2 cup lukewarm water
1 teaspoon sugar
1 package yeast

Scaled milk and cool to lukewarm. Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water. Sift flour and salt. Beat in eggs and add milk, sugar and yeast. Add butter and flour. Knead. Place dough in greased bowl. Brush surface with melted butter. Cover and place in warm place to rise until double in bulk.

Filling

2 cups apple, finely chopped
1 cup brown sugar
1 cup raisins, chopped
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 Tablespoon minute Tapioca

Mix ingredients over low heat. Bring to a boil and cook slowly until thickened. Cool.
Divide dough in half. Roll in rectangle about 1/2-inch thick and 8 inches wide. Place filling down center of dough 3 inches wide. At each side of filling, make cuts 2 inches apart and 2 inches long. Take a strip on each side and cross them at center of filling. Pull strips down, keeping ends inside. Continue to lace opposite strips, tucking ends underneath. Cover with damp cloth and let rise until double in bulk. Bake at 350 degrees until golden brown. Frost with thin butter icing and decorate with cherries and walnuts