French Apple Tart.
Stew a pound of apples with sugar and a little lemon peel. When cold, place it in a pretty fancy dish, and pour custard over. Cover with thin slices of sponge cake, pour a little liquid butter over, and bake till lightly browned. Serve hot or cold. To make the custard, stir two teaspoonfuls of flour into a paste with cold milk; add a well beaten egg. Stir till thick, but do not let it boil or it may burn.