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Cream of Apples

Peel and core four sound Newtown Pippin apples, cut in halves and finely slice them. Heat an ounce good butter in a sautoire, drop in apples, add ounce sugar, few drops vanilla essence and cook for ten minutes, tossing once in a while, being careful not to mash too much, remove and lay sautoire on table. Break two whole fresh eggs and two yolks into a bowl, add two ounces sugar, mix well with whisk for one minute, then pour in two gills milk, half gill cream, half teaspoon vanilla essence, and mix for two minutes. Place apples in a baking dish, strain preparation through cloth into dish, lightly mix, then set in oven with door open for twenty-five minutes, remove, sprinkle a little powdered sugar over and serve.