APPLE CHARLOTTE

Butter a quart mold, garnish its bottom with heart-shaped
croutons of bread overlapping one another, and garnish its sides
with slices of bread exactly the same height as the mold; the
bread should be % inch thick, dipped in melted butter, and set
around the mold overlapping one another. Quarter 12 apples,
peel, slice and cook them in a saucepan with 1 oz. butter, 2 table-
spoonfuls powdered sugar, ™% the rind of a lemon and a little
cinnamon tied into a faggot. When the apples are cooked and
reduced to a thick puree, remove the faggot and add 3 spoonfuls
of stewed apricots. Fill the mold with this preparation and re-
member to shape the latter in a dome above the mold, for it
settles in cooking. Bake in a moderate oven from 30 to 35 min-
utes. When done turn over on a platter, pour an apricot sauce
around. Hard sauce may be served on the side.

—Mrs. Alison Cumming

BRANDIED APPLES

6 apples 14 cupful water
2 cupfuls of sugar
Peel, core and quarter apples. Place in covered pan in oven
until apples can be pierced with a straw. Then remove and place
on top of stove and continue cooking slowly, basting with syrup
until entirely done. Put away to cool and pour the syrup while
hot into separate dish. Season the syrup with brandy to taste,
pour back over the fruit and let stand for 2 hours. Serve in tall
glasses, pouring some syrup in each glass. Garnish with stiffly
whipped cream and pieces of nut meat. —Mrs. R. W. Wood

FRIED APPLE PUDDING

14 cupful butter 1 egg
16 cupful sugar 1 teaspoonful baking powder
14 cupful milk 1 teaspoonful vanilla

116 cupfuls flour

Fry apples in pan, when cooked put in a baking dish and pour
the above mixture over; bake 20 minutes and serve with sauce
made of rich cream made thick with powdered sugar.

FLAMING APPLES

Pare and core the apples and stew them in sugar and water
until tender, but still firm enough to hold their shape. Remove
them carefully to a dish and fill the centers with raspberry or
apricot jam. Boil down the liquor to a thick syrup and pour over
the apples. Just before serving, pour over them a few spoonfuls
of rum or brandy and send to the table on fire.

—Miss Gertrude Griffin
161