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Apple Custard

Take four pounds of finely-flavoured apples, and stew them gently, till tender, with a pint and a half of water, one pound of sugar, and a little cinnamon. Strain the liquid, and stir into it, very gradually, eight well-beaten eggs. Put the mixture into a saucepan, and stir it until it thickens, which will be in about ten minutes. Pour into custard-glasses, and cover with sifted sugar. Probable cost, 1s. 6d. Sufficient for nine or ten glasses.