Apple Custard No 2 Recipe

Pare, core and quarter half a dozen fine, large cooking apples, put them

in a double boiler with the grated rind of half a large lemon, cook

until tender, and press through a sieve; there must be three-quarters of

a pint of the puree. Add an ounce and a half of granulated sugar and set

it away to get cold. Then beat three eggs very light and stir gradually

into a pint of rich milk alternately with the apple puree, add a little

cinnamon, pour it into a pudding dish and bake about twenty minutes.

Serve cold with a little cinnamon and sugar sifted over it.

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