Apple Charlotte

Butter several thin slices of bread and line the sides of a deep earthen dish with them, always placing the buttered side next the dish. Then put in a layer (about two inches thick) of apples sliced up thin, put on the top of this sugar sprinkled thickly, and three cloves. Then another layer of bread and butter, then apples, and so on with alternate layers until the dish is full. Finally butter bread, lay it on a plate, pour some milk over it, lift carefully, and place it on the top of the whole, cover with a plate, put a weight on it, and let it bake slowly two hours. No sauce.

Apple Fritters

Four pints of finely chopped apples, four eggs, a teaspoonful of salt, one pint and a half of water, sixteen heaping tablespoonsful of flour. Should the apples be very juicy, it may be found necessary to add more flour. This same batter makes an excellent pudding baked and eaten with cream sauce or molasses.

Apple Meringue

Stew your apples well and smoothly, sweeten to taste, and add the rind of a lemon. Take the whites of five eggs, beat to a stiff froth, put to them a teacup of powdered sugar, a little rose-water, and juice of the lemon. Put the fruit in a flat dish and with a spoon put in the eggs. Put into the oven to brown. A spoonful of butter stirred in the apples while hot is an improvement.

Apple Pudding

A pint of apples stewed and mashed through a colander; add a quarter of a pound of butter and a quarter of a pound of sugar, five eggs beaten light, orange-peel and rose-water to your taste. Stick some citron on the top of your pudding; bake in a paste.

Apple Sago

Paw apples chopped fine, one quart of boiling water, six tablespoonsful or quarter of a pound of sago. Sweeten to taste, and add the rind and juice of one lemon.