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Apple Souffle (Stew the apples and add)

Stew the apples and add a little grated lemon peel and juice, omitting butter; line the sides and bottom of a baking-dish with them. Make a boiled custard with one pint of milk and two eggs, flavoring with lemon and sweetening it to taste.

Let it cool and then pour into the center of the dish. Beat the whites of two eggs to a stiff froth, spread them over the top; sprinkle white sugar all over them, and brown in the oven. The stewed apple should be about half an inch thick on the bottom and sides of the pudding-dish.