APPLE CUSTARD

Pare, core and quarter a dozen large juicy pippins. 
 Stew among them the yellow peel of a large lemon grated very fine,
 and stew them till tender in a very small portion of water.  
When done, mash them smooth with the back of a spoon 
  (you must have a pint and a half of the stewed apple);
 mix a half cupful with them and set them away till cold. 
 Beat six eggs very light and stir them gradually 
into a quart of rich milk, alternately with the stewed apple.
  Put the mixture into cups,
 or into a deep dish and bake it around twenty minutes.
  Send it to the table cold, with nutmeg grated on the top.

This is all the recipe reads but, when i went to the opening of the chapter it say, "...To bake a custard, the fire should be 
moderate and the dish well buttered.  Everything in baked custards 
depends upon the _regularly heated slow_ oven.  
If made with nicety it is the delicate of all sweets;
 if cooked til it wheys it is hardly eatable.  ENJOY