2 tablespns. butter or oil 4 eggs
Cream butter and flour, pour boiling milk over, cook 5 m; remove from fire and add yolks of eggs. When cold, chop in the stiffly-beaten whites of the eggs, turn over apples and bake in a slow or moderate oven about 1/2 hour or until done. The success of the pudding depends upon the slow baking. Serve at once with hard, creamy or any suitable sauce, or with sweetened sterilized cream. Do not sweeten the apples or batter. With some flours and some measurements, 1/2 - 1 tablespn. more of flour will be required.