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Centennial Apple Pie

Miss L. Winstanley.

Peel one dozen and a half of good apples, take out the cores, cut them small, put into a stew pan that will just hold them with a little water, a little cinnamon, two cloves, the rind of a lemon; stew over a slow fire until quite soft, then sweeten them, pass it through a hair sieve, add the yolks of four eggs and one white, quarter of a pound of good butter, half a nutmeg, the peel of a lemon grated, and the juice of one lemon; beat all well together; line the inside of the pie dish with good puff paste; put in the pie and bake half an hour.