Apple Pudding. No. 2. Swiss. (Mrs. Weston and Miss Ewart.)
Peel some cored apples very thin and put into oven to stew, as
for apple sauce. Next, beat them up and sweeten to taste; add
about 1½ ozs. butter, the juice and the finely grated rind of a
lemon, and 3 or 4 yolks of egg.
Crumb some bread through a sieve, brown the crumbs,
and with them line a buttered pie-dish or pudding-basin; put in
the mixture, and bake 1 hour in a slow oven; let it cool and
turn it out of the dish before it is quite cold.
Devonshire cream or custard, in a boat, as sauce.