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Apple Tart, Creamed

INGRE- DIENTS for 1 tart.-2 lbs. of apples, 3 oz. of sugar, a few strips of lemon-peel, puff paste.

AVERAGE COST, 1s. 3d.

Make the tart by the preceding recipe, omitting the icing. When it is baked, cut out the middle of the lid or crust, leaving a border all round the dish. Fill up with a nicely-made boiled custard, grate a little nutmeg over the top, and the pie is ready for table. Whipped cream may be substituted for the custard. This tart is usually eaten cold. It is rather an old-fashioned dish; but, at the same time, extremely nice.

TIME. to hour.

SEASONABLE from August to March.