Cut a sufficient number of thin slices of white bread to cover the bottom and line the sides of a baking dish, first rubbing it thickly with butter. Put thin slices of apples into the dish in layers, till the dish is full? strewing sugar and bits of butter between. In the meantime, soak as-many thin slices of bread as will cover the whole, in warm milk; over which place a plate, and a weight, to keep the bread close upon the apples; let it bake slowly for three hours. For a middling-sized dish, you should use half a pound of butter for the whole.
This second course may be made of any kind of fruit you please, and is eaten hot. If apples are used, pare, core, and cut about twenty of them into small pieces, and put them into a stewpan with some water, a good piece of fresh butter, powder-sugar, pounded cinnamon, and grated lemon-peel, and stew till the water is dried up; then set them to cool in an earthen ware vessel. Cut some very thin slices of crumb of bread, dip them in melted fresh batter, and lay them neatly all over the bottom and round the sides of the stewpan; then pour in the apples, leaving a hole in the middle, in which put apricot marmalade. Cover the whole with bread, sliced thin, and buttered as above. Place it in a hot oven, bake it an hour, and turn it out.
Pare, core, and mince fourteen or fifteen French rennet apples; put them into a frying-pan, with some pounded loaf sugar, a little pounded cinnamon, grated lemon-peel, and two ounces and a half of fresh butter; fry them a quarter of an hour over a quick fire, stirring them constantly. Butter a shape of the size the charlotte is intended to be; cut strips of bread about the width of two fingers, and long enough to reach from the bottom to the rim of the shape, so that the whole be lined with bread; dip each bit into melted butter, and then put a layer of the fried apples, and one of apricot jam or marmalade, and then one of bread dipped into butter; begin and finish with it. Bake it in an oven for nearly an hour; turn it out to serve it. It may be boiled, and served with a sweet sauce.
Take twenty tolerably ripe peaches, cut them in halves, and scald them in a light sirup; then drain and cut each half into three pieces
(lengthwise) of equal thickness; put these into a pan with a quarter of a pound of powder-sugar, and half the quantity of warm butter; fry them lightly, and having prepared your Charlotte in the usual way, pour in the peaches and finish it (see Charlotte). When in the dish for table, cover it completely with the sirup, and serve immediately.
Choose twenty-four fine, plump, but not too ripe, apricots, pare and divide them into eight parts, toss them up in a quarter of a pound of fine sugar, and two ounces of warm butter; in the meantime line a mould as directed (see Charlotte); pour in the apricots, and finish as usual. When turned on your dish, cover it lightly with apricot marmalade, and serve it immediately.