Ingredients. - Twelve sour cooking apples, eight ounces of sugar, or to taste, yolks of eight eggs, four whites of eggs, the grated rind of one lemon, vanilla pod, one pint of milk, two tablespoonfuls of cream.

Method. - Pare, core and slice the apples, put them into a stewpan with the lemon rind, four ounces of sugar and a little water. Cook until tender, rub them through a fine sieve, let the puree cool, then stir in the cream. Simmer the milk and vanilla pod together until sufficiently flavored, then remove the pod (dry it and place in castor sugar for future use), add sugar to taste, stir in the well-beaten yolks of eggs, and cook by the side of the fire until they thicken, stirring meanwhile. Now put the apple puree into a buttered pie-dish, pour the custard on the top, and cover with the stiffly-whisked whites of eggs. Dredge liberally with castor sugar, and bake in a moderate oven until the surface hardens and acquires a little color. Serve hot or cold.