Apple Charlotte Recipe

Pare, core and quarter eight or nine good cooking apples, put them into

a double boiler with two tablespoonfuls of butter, half a cup of sugar,

the juice and grated rind of a lemon; cook until tender. Take a plain

mould that holds three pints, butter it well, line the bottom and sides

with very thin slices of home-made bread. Remove the crust, dip each

slice in melted butter, fit them evenly together in the mould, fill with

the apples, cover with the bread, dredge it with sugar and bake

three-quarters of an hour in a quick oven. Have a hot platter, lay it

over the top of the charlotte, turn it over, and lift off the mould.

Serve hot with or without sauce or cream.

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