88 THE BOOK OF THE APPLE 



the apples should be placed on it, the edges being merely 

 brought up to the top of each apple and pinched so as 

 to flute them. The dumplings must not be wrapped 

 in a cloth but placed on a buttered tin. They should be 

 baked in a moderate oven for about three-quarters of an 

 hour. 



For the making of 



APPLE CHARLOTTE 



there are numerous prescriptions, many being excellent. 

 The following, modified from Mrs Roundell's valuable 

 " Practical Cookery Book," is as good as any. Choose 

 apples which are known to bake well. Pare them, core 

 them and quarter them. Put the apple quarters with 

 the cores, peels and pips into half a pint of water (or 

 just enough to cover them), and squeeze in the juice of 

 a lemon. Let the apple quarters soak in this for half 

 an hour, then taking them out and drying them. Mince 

 the apples, mince the peel of a lemon, and put all into a 

 stew-pan with just enough syrup to cover. Simmer the 

 apples very gently, and take care that they do not burn. 

 When they are quite soft pass them through the sieve, 

 and stir in a dessertspoonful of kirsch or a couple of 

 bruised cloves. Put all back in the pan and simmer, 

 stirring continually till the marmalade is stiff. Leave 

 it to rest whilst you prepare the mould. Butter the 

 mould with a brush. Cut some thin strips of white 

 bread two inches wide and as long as the mould is 

 high. If the mould tapers, narrow the strips of bread 

 so that they may fit. Cut more slices of bread to fit 

 the top of the mould neatly. Melt some butter in a 

 soup-plate over hot water, and dip the slices of bread into 

 it, dusting them all over with sugar, and putting plenty 

 of sugar on the edges. Fit the strips of sugared bread 

 close to each other in the mould so as to line it com- 



