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Apple Custard Pudding

A L'AMERICAINE. 2 quarts of dry stewed apples or baked apple pulp. 1 pound of sugar. 1/2 pound of butter. 20 yolks of eggs. Lemon, nutmeg, or cinnamon flavor. Mash the drained apples through a strainer. Mix in the other ingredients. Bake in a bright pan previously buttered. Use as pudding with either sweetened cream or wine sauce.

Here we have reached a boundary line. One step more would be out of the domains of pudding and over the borders of pie, for the last apple custard with a little milk added makes nice apple cream pie. "Well, thank goodness, it was not a bread pudding, for we are so tired of bread puddings." "When did we have any bread puddings? We have had queen of puddings, plum puddings, baked fruit pudding, lemon pudding, cocoanut pudding, charlottes, and souffles and meringues." "They all have bread in them, more or less, except the boiled roll puddings, and they are made of biscuit dough." "But they all and many more were made with bread, more or less, before our time; and they are none of the rough, unsightly bread crust abominations, but delicate compounds of fine, white crumbs." "There is no fault to be found with the puddings, but don't you see there's no more bread in the house?" "Oh, well there are many good substitutes when bread cannot be obtained, but you will manage to admit just one more that is made with bread, more or less, both because it is a boiled pudding for a change, and has already once been called by name but never appeared. It is one of the best."