Apple Custard Pudding
Pare and slice enough apples to weigh 2 pounds, cook and rub through a colandar. Add a large spoonful of butter while hot, and when cold stir in 1 cupful of white sugar, 4 well-beaten eggs and the grated yellow rind of a lemon. Pour in a deep dish and bake one hour. Sweet cream may be used for sauce, but is not necessary. Turn out of the mold and brush over with the white of an egg; cover thickly with powdered sugar and return to the oven five minutes to harden.