The supreme test of goodness is not in the greater but in the smaller incidents of our character and practice; not what we are when standing in the searchlight of public scrutiny, but when we reach the firelight flicker of our homes; not what we are when some clarion-call rings through the air, summoning us to fight for life and liberty, but our attitude when we are called to sentry-duty in the gray morning, when the watch-fire is burning low. It is impossible to be our best at the supreme moment if character is corroded and eaten into by daily inconsistency, unfaithfulness, and besetting sin.

F.B. Meyer

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Apples, Bobbie – no, Desserts, Pies/tarts	8	Servings

INGREDIENTS

1 1/2	c	All-purpose flour
1/2	ts	Salt
1/2	c	Cold butter or margarine
3	c	Tart apples; sliced/peeled
1/3	c	Sugar
1	ts	Ground cinnamon
1	c	Evaporated milk
1		Egg
1/2	c	Sugar

INSTRUCTIONS

CUSTARD
In a bowl, combine flour and salt; cut in butter until crumbly. Press onto
the bottom and up the sides of a 9 inch pie plate. Arrange apples over the
crust. Combine sugar and cinnamon; sprinkle over apples. Bake at 375 F. for
20 minutes. For custard, whisk milk, egg and sugar until smooth. Pour over
apples. Bake for 25-30 minutes longer or until a knife inserted near the
cener comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield:
6-8 servings. Submitted by Carol Adams, Medina, Texas MC formatting by
bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, Oct/Nov. '97, p. 65
Posted to MC-Recipe Digest V1 #822 by Roberta Banghart
<bobbi744@sojourn.com> on Oct 01, 1997

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