APPLE CUSTARD
A DINNER DISH. Peel, core, and slice G cooking apples and stew them with a little sugar and about 2 or 3 tablespoons water until quite soft. Rub through a sieve, then place the apple pulp in the bottom of a pie-dish and cover with a custard made with 2 tablespoons sugar, 3 eggyolks, 1 teaspoon cornflour, and 1 pint milk. Cook until thick. Beat the eggwhites until stiff, add 1 tablespoon sugar gradually and beat well. Pile on top of custard, sprinkle thickly with castor sugar; and bake in a cool oven until meringue is crisp and lightlybrowned.
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Wairarapa Times-Age, 2 November 1940, Page 8
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101APPLE CUSTARD Wairarapa Times-Age, 2 November 1940, Page 8
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