Ingredients. - Two pounds of apples. Half a pound of loaf-sugar. The rind of one lemon. Bread and clarified butter.

Time required, about two hours and a half.

To make an Apple Charlotte:

1. Take two pounds of good cooking-apples and peel them thinly with a sharp knife.

2. Take a knife and cut them in slices, and take out the core.

3. Put these sliced apples into a stewpan, with sufficient sugar to sweeten them, and one gill of water.

4. Take a lemon, wipe it clean in a cloth, and peel it very thin.

5. Take the rind of the lemon and tie it together with a piece of twine, and put it in the stewpan with the apples.

6. Put the stewpan on the fire, and stir well with a wooden spoon until it boils, and the apples are reduced to about half the quantity. It will take from one hour to one hour and a half.

7. Take the stewpan off the fire and stand it on a piece of paper on the table, and take out the lemon-peel.

8. Take a plain round tin mould (about one pint and a half).

9. Cut a slice of the crumb of bread, one-eighth of an inch in thickness, and round to the size of the mould.

10. Put a quarter of a pound of butter in a stewpan to melt and clarify.

11. Cut the round of bread into quarters, dip them in the clarified butter, and place them at the bottom of the mould.

12. Now cut slices of the crumb of bread one-eighth of an inch in thickness, and the depth of the mould in length.

13. Cut these slices into strips an inch wide.

14. Dip these strips into the clarified butter, and place them round inside the mould, allowing them to lie half over each other.

15. Now pour the apples into the middle of the mould.

16. Cover the apples with a round of bread dipped in the clarified butter.

17. Put the mould into a good oven (the heat of the oven should be about 220°), to bake for three-quarters of an hour.

N. B. - The bread should be quite brown and crisp.

18. For serving, turn it carefully out of the mould on to a hot dish.