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Macaroni and Apple Pudding

1 pound of apples 4 ounces pipe macaroni 2 ounces sugar 2 ounces white bread crumbs 1 tablespoon cream Rind of 1/2 lemon grated 1 ounce butter Cook the macaroni in boiling water for three-quarters of an hour or until it is tender but not broken; drain it well. Butter a pie dish or a pudding basin, and line with the macaroni. Now sprinkle it with bread crumbs. Pare and cut up the apples very fine; mix with the grated lemon peel, cream and sugar. Fill the basin with this mixture, and sprinkle a few bread crumbs on top. Cut up the butter, and put small pieces on the bread crumbs. Now add a layer of macaroni; trim it round, cover with a plate, and bake one hour. Turn out and serve with a white sauce.