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Apple custard 
1 cup dessert apple slices 1/4, teaspoon salt 
(p. 13) or canned apple 2 eggs, beaten 
slices, drained 11% cups hot milk 
3 tablespoons sugar Nutmeg 
Arrange apples in bottom of four custard 
cups. Combine sugar, salt, and eggs. Add 
milk slowly. Pour over apples, sprinkle with 
nutmeg. Set cups in a pan of hot water. 
Bake at 325° F. (slow oven) until the custard 
is set—30 to 40 minutes. 
Four servings. 
Applesauce puff 
4 slices bread or plain 1 teaspoon cinnamon 
cake 1/3 cup brown sugar 
2 tablespoons butter or 1 egg 
margarine 1 cup milk 
114% cups applesauce 1/4 teaspoon salt 
Spread bread or cake slices with butter or 
margarine, and arrange in the bottom of a 
greased baking dish. 
Cover with applesauce; sprinkle with cinna- 
mon and about half the sugar. 
Beat together egg, milk, salt, and rest of 
sugar. Omit sugar in this mixture if cake is 
used. Pour over mixture in baking dish. 
Set in pan of hot water and bake at 350° F. 
(moderate oven) about 40 minutes. 
Four servings. 
Frozen applesauce cream 
1 cup applesauce 1/3 cup sugar 
1 cup thin cream 1% cup lemon juice 
Combine ingredients, stirring until sugar is 
dissolved. 
Pour into freezing tray and freeze at the 
coldest refrigerator temperature until firm. 
Turn into chilled bowl and beat smooth. 
Return quickly to tray; freeze. 
Four servings. 
15 
