Ingredients. - Four pounds of good cooking apples, eight ounces of brown sugar, or to taste, two ounces of butter, the rind of two lemons. For lining the mold: thin slices of bread, oiled butter.

Method. - Peel, core and slice the apples, put them into a stewpan with the sugar and two tablespoonfuls of water, and cook until tender. When the apples are reduced to a soft smooth pulp, add the butter and lemon rind, and sweeten to taste. Meanwhile take a plain souffle mold, and cover the bottom with a round of bread, previously cut in quarters and dipped into the melted butter. If a pretty dish is desired, the sides of the mold should be lined with rounds of bread, of three-quarters of an inch diameter, arranged over-lapping each other; but as three or four tiers may be required this method occupies considerable time. It may be more quickly lined with long narrow strips the size of Savoy biscuits, these may also overlap each other, or they may be laid flat against the tin. Each piece of bread must be dipped into the oiled butter before being used. When the mold is ready put in the apple pulp, cover the top with a round of bread, and bake in a moderate over for about thirty minutes.

Apple Charlotte. (Another Method.)

Ingredients. - Two pounds of apples, six ounces of finely-chopped suet, six ounces of white breadcrumbs, four ounces of brown sugar, one lemon (rind only), two tablespoonfuls of browned breadcrumbs.

Method. - Peel, core and cut the apples into thick slices. Grease a pie-dish, and coat it thickly with browned breadcrumbs; mix together the suet and breadcrumbs, and grate the lemon rind. Fill the pie-dish with alternate layers of apple and mixed suet and crumbs, letting the bottom and top layers be rather thick ones of breadcrumbs; the lemon rind should be mixed with the sugar and sprinkled on each layer of apple. Cover with a double layer of greased paper, and bake in a moderate oven for about one and a quarter hours. When ready, loosen the edges with a knife, and invert on to a hot dish.