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Apple Custard Pie or Pudding

1 quart of dry stewed apples. 12 ounces of sugar. 3 ounces of butter. 8 yolks of eggs. Juice and rind of 1 lemon and nutmeg.

The apples should be stewed with as little water as possible with the steam shut in. Mash them through a strainer. Cook the pulp over the fire with the sugar and butter in and then add the beaten yolks and flavor. Bake in crusts. And where it is so requisite to have the fine flakes of puff-paste lie straight and undisturbed care must be taken in handling the small portions when rolling out pie crusts. Green people always will take the trimmings of the last pie and work and knead and pound and press it to death. You musn't do that. Lay the scraps in layers in a pile loose on each other. Cut a chunk square and small from the large piece of paste and lay it on top of the scraps, then roll out to a quarter inch thickness. Now you don't want the bottom crust of the pie to be so thick as that--nobody wants to eat so much soggy under crust--but you do want that thickness for the edge. So double the sheet of paste over on itself in half and with the end of the rolling pin roll that part that will be the middle of the pie to half the thickness. You will of course have flour enough about it to prevent sticking together. Then open out the doubled sheet again and you have a hollow thinbottomed sheet of paste just ready to fit the pie pan and with a thick edge to hold in the custards and lemon mixtures.