Apple Charlotte (another way).— Well butter a pie-chsh, then place in it in alternate layers : first bread and butter, without the crust, then apples cored, pared, and sUced, a little sugar✪ Apple Charlotte, and the juice and thinly-chopped rind of lemon, and repeat until the dish is full. Cover with the peel of the apples, and bake in a brisk oven. Turn out, and serve with sifted sugar. Time to bake, one horn-. A medium- sized dishful will servo four persons. Probable cost, 8d. Apple Charlotte (another way). — A very good Apple Charlotte is made of finger- biscuits instead of ^lieces of bread. The mixture should be poured in hot, and well pressed do%vn, then put into a cool place. It should be eaten cold ; a little whipped cream is an improvement. Time, half an hour to make. Sufficient for five or six persons. Probable cost, Is. 6d. Apple Chartreuse.— Boil gently a cup- ful of the best rice and a little finely-gTated lemon-rind in a quart of milk, until the rice is tender and the milk absorbed in it ; add sugar to taste. Then take eight or ten apples, and core -n-ithout breaking them : put them in a dish with a little raspberry or red currant jam✪ Apple Charlotte in each hollow, and place the rice between the apples until the dish is full. Brush the whole over with the white of an egg, and sift a little sugar over it. Bake in a quick oven. Time to bake, one hovu-. Sufficient for six persons. Probable cost. Is. Apple Cheesecakes.— Pare and core half a pound of apples, and stew them with half a pound of sugar, the finely-chopped rind of a lemon, and a tea-cupful of Avater. Melt three ounces of butter ; take five eggs, leave out the whites of two✪ Apple Cheesecakes, beat them well, and mix all thoroughly together. Bake in patty-pans lined with puff paste for a quarter of an hour. Allow one cake for each person. Probable cost, Is., without the puif paste. Apple Cheese and Cream. — Stew to a thick pulp two pounds of apples, two pounds of sugar, a httle chopped lemon-rind, and one pint of water. Put it into a mould, and when cold, tm-n it out, and poiu- round it a Httle custard made of two cupfuls of new milk, the rind of a lemon, the yolk of an egg, and a tea- spoonful of ground rice✪ Apple Cheese and Cream, mixed together, and boiled for a few minutes. Time to boil, five minutes. Sufficient for fom- or five persons. Probable cost. Is. 6d. Apple Cream. — Peel three pounds of apples, remove the cores, and cut them in thin sUces. Put them into a saucepan with half a pound of crushed sugar, the rind of a lemon finely shred, half an ounce of ground ginger, and four table-spoonfuls of red wine. Let them sinnner until they are soft enough to press through a sieve, then put them in a dish, and allow them to cool. Boil a quart of cream or new milk✪ Apple Cream, with some nutmeg, and add the apples to it, beating all thoroughly together. Time to simmer, about half an hour. Probable cost. Is. 2d., if made with milk. SufEeient for eight persons. Apple Cream (another way). — Boil six or seven large apples, with a little cinnamon, to a pulp, with sufficient sugar to sweeten them; the quantity of sugar must be regulated by the acidity of the apples. ^VTien cold, add to them the wcU-whisked whites *of three eggs✪ Apple Cream (another way). Beat aU together until they are nicely frothed ; APP ( 15 ) APP then serve, heaped on a clish. Time to heat, a quarter of an hour. Prohahle cost, 8d. Sufficient for a small side-dish.

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Apple Charlotte (another way).— Well butter a pie-chsh, then place in it in alternate layers : first bread and butter, without the crust, then apples cored, pared, and sUced, a little sugar, and the juice and thinly-chopped rind of lemon, and repeat until the dish is full. Cover with the peel of the apples, and bake in a brisk oven. Turn out, and serve with sifted sugar. Time to bake, one horn-. A medium- sized dishful will servo four persons. Probable cost, 8d. Apple Charlotte (another way). — A very good Apple Charlotte is made of finger- biscuits instead of ^lieces of bread. The mixture should be poured in hot, and well pressed do%vn, then put into a cool place. It should be eaten cold ; a little whipped cream is an improvement. Time, half an hour to make. Sufficient for five or six persons. Probable cost, Is. 6d. Apple Chartreuse.— Boil gently a cup- ful of the best rice and a little finely-gTated lemon-rind in a quart of milk, until the rice is tender and the milk absorbed in it ; add sugar to taste. Then take eight or ten apples, and core -n-ithout breaking them : put them in a dish with a little raspberry or red currant jam in each hollow, and place the rice between the apples until the dish is full. Brush the whole over with the white of an egg, and sift a little sugar over it. Bake in a quick oven. Time to bake, one hovu-. Sufficient for six persons. Probable cost. Is. Apple Cheesecakes.— Pare and core half a pound of apples, and stew them with half a pound of sugar, the finely-chopped rind of a lemon, and a tea-cupful of Avater. Melt three ounces of butter ; take five eggs, leave out the whites of two, beat them well, and mix all thoroughly together. Bake in patty-pans lined with puff paste for a quarter of an hour. Allow one cake for each person. Probable cost, Is., without the puif paste. Apple Cheese and Cream. — Stew to a thick pulp two pounds of apples, two pounds of sugar, a httle chopped lemon-rind, and one pint of water. Put it into a mould, and when cold, tm-n it out, and poiu- round it a Httle custard made of two cupfuls of new milk, the rind of a lemon, the yolk of an egg, and a tea- spoonful of ground rice, mixed together, and boiled for a few minutes. Time to boil, five minutes. Sufficient for fom- or five persons. Probable cost. Is. 6d. Apple Cream. — Peel three pounds of apples, remove the cores, and cut them in thin sUces. Put them into a saucepan with half a pound of crushed sugar, the rind of a lemon finely shred, half an ounce of ground ginger, and four table-spoonfuls of red wine. Let them sinnner until they are soft enough to press through a sieve, then put them in a dish, and allow them to cool. Boil a quart of cream or new milk, with some nutmeg, and add the apples to it, beating all thoroughly together. Time to simmer, about half an hour. Probable cost. Is. 2d., if made with milk. SufEeient for eight persons. Apple Cream (another way). — Boil six or seven large apples, with a little cinnamon, to a pulp, with sufficient sugar to sweeten them; the quantity of sugar must be regulated by the acidity of the apples. ^VTien cold, add to them the wcU-whisked whites *of three eggs. Beat aU together until they are nicely frothed ; APP ( 15 ) APP then serve, heaped on a clish. Time to heat, a quarter of an hour. Prohahle cost, 8d. Sufficient for a small side-dish.

Cassell's dictionary of cookery