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Apple Tart, Rich

Line a tart-dish with puff paste. Rub the apples well before paring them, then put the skins and cores into a saucepan, with the rind and juice of a lemon, one clove, some fine sugar, and enough water to cover them. While they are simmering, fill the dish with apples sliced. Pour the strained liquid over the apples, cover with the puff paste, and bake. Serve with cream or good custard. Time to bake, nearly an hour. Probable cost, 1s. 4d. Sufficient for five or six persons.