Apple Custard Pudding.
Stew six sour apples in half a cup of water. Rub through a sieve and sweeten. Make a custard of three pints milk, six eggs, four tablespoonfuls sugar. Put the apples in a pudding-dish, pour the custard over them, and bake slowly half an hour.—Mrs. M. B. B.
Apple Charlotte.
Equal quantities stewed apples and bread crumbs, one spoonful butter, three eggs beaten up and stirred in at the last, just before baking. Spoonful wine, cinnamon, nutmeg, lemon peel, and plenty of brown sugar. Stir together, and bake quite a long time.—Mrs. I. H.
Apple Custard.
1½ pint stewed apples.
½ pound sugar.
Set them away till cold.
Beat six eggs very light, and stir in gradually a quart sweet milk. Mix all together, pour in a deep dish, and bake twenty minutes.—Mrs. F.
Citron Pudding.