Apple Custard
6 large apples
3 eggs
6 table-spoons powdered sugar
1 pint milk
Pare and core the apples. Fill the centre of each with sugar and bake, being careful that they do not break. Or they can be stewed whole.
Make a custard (see p. 15) of the yolks, milk and half the sugar.
Pour it over the apples, which should be arranged in a dish. Bake slowly until the custard is firm. Whip the whites till frothy. Add the rest of the sugar gradually, and beat well together. Spread this over the custard, and put in a moderate oven. Remove directly the meringue is browned.