Take fine juicy apples, sufficient when stewed to fill two soup plates. Pare, core, and slice them. Add a lump of butter, about the size of a walnut, and the grated peel of a lemon; and stew them with as little water as can possibly keep them from burning. They must be stewed till they are quite soft all through, but not broken. Then mash them well with the back of a spoon, and make them very sweet with fine brown sugar. Squeeze in the juice of a lemon, or add a wine-glass of rose-water. When the apple is quite cold, add a grated nutmeg, a table-spoonful of brandy, and a table-spoonful of cream, mixed with a table-spoonful of finely-grated bread crumbs, and the well-beaten yolk of an egg. Stir the whole very hard. Cover the bottom and sides of two soup plates with thin puff-paste, and put a thick paste round the edges, notching it handsomely. Then fill up with the mixture, and bake it about half an hour. Or you may bake it in cups, without any paste. If for cups, prepare double the above quantity of apple and other ingredients. Peach custards may be made in a similar manner, of fine ripe free-stone peaches, pared, stoned, quartered, and stewed without any water. Omit the lemon, and add two eggs.