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Apple Souffle

Reduce half a dozen apples to a pulp, sweeten and flavour them nicely, and place them in the middle of a large dish. When cool, pour over them a good custard, made with half a pint of cream, the yolks of four eggs, sugar, and flavouring. Whisk the whites to a solid froth, place it in rock-like pieces over the custard, and sift a dessert-spoonful of white sugar over it. Put it in the oven till the icing is lightly browned, and serve cold. Probable cost, 1s. 10d. Sufficient for four or five persons.