Apple Charlotte

Pare and slice four or five times as many apples as will fill the dish in which the charlotte is to be made. Steam these until tender; then add sugar to taste and a generous piece of butter and cook the apples over the fire, stirring meanwhile, until they are very dry. Prepare sippets of bread an inch wide, by removing crust and dipping in melted butter; with these line a plain mould, making one sippet overlap another. Arrange lozenges of bread similarly in the bottom of the mould, turn in the apple, piling it high on the top, then cover with buttered bread. Bake half an hour in a hot oven. Turn from the mould on to a hot dish. Serve with sugar and cream or hot sauce.