Old-fashioned Pippin Pudding
Pare and core 6 apples, leave whole, boil on the stove until tender. Line a pudding-dish with nice paste, put in the apples, and pour over them 1 pint of milk thickened with 2 or 3 eggs. Flavor and sweeten to the taste. Bake in a slow oven, grate sugar over it and serve hot.