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Apple Custard Pudding, No. 6. —Good-sized tart apples, pared, and the cores punched out with a tin cutter [see "Tapioca Pudding, No. 3, " for description], suflicient only to cover the bottom of a large earthen pudding-dish, buttered; set the apples on end, so as to rill the holes with sugar; grate over them a little nutmeg, and cinnamon powder, if liked; then make a rich custard, say with 4 or 5 well-beaten eggs to 1 qt. sweet milk and 1 to 3 cups of sugar, according to the sourness of the apples, and pour over the apples Bake till the apples are tender; serve with sweetened cream or milk. One apple to be placed in each dish in serving. Very delicious and healthful.
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