2436—Apple Charlotte

Copiously butter a quart Charlotte-mould. Garnish its bottom with heart-shaped croûtons of bread-crumb, slightly overlapping one another; and garnish its sides with rectangles of bread of exactly the same height as the mould, and also slightly overlapping one another. The croûtons and the rectangles should be one-eighth inch thick, and ought to have been dipped in melted butter before taking their place in the mould.

Meanwhile, quarter twelve fine russet apples; peel, slice, and cook them in a sautépan with one oz. of butter, two tablespoonfuls of powdered sugar, and half the rind of a lemon and a little cinnamon—both tied into a faggot.

When the apples are cooked, and reduced to a thick purée, remove the faggot of aromatics and add three tablespoonfuls of stewed apricots.

Fill up the mould with this preparation, and remember to shape the latter in a projecting dome above the mould; for it settles in cooking.

Bake in a good, moderate oven for from thirty to thirty-five minutes.