THE COOKERY OF APPLES 89 



pletely. Put in the marmalade, covering the bottom 

 neatly with slices of bread. Put a plate with a weight on 

 the mould to keep the marmalade in place. Bake till the 

 bread is crisp and a pale brown. It will probably take 

 three-quarters of an hour in a moderate oven. Be very 

 careful in turning out the apple charlotte. Hand castor 

 sugar, and cream if liked. 



Another very excellent recipe in the "Century Cook 

 Book " is for a dish called 



BROWN BETTY 



In a quart pudding-dish arrange alternate layers of 

 sliced apples and bread crumbs ; season each layer with 

 bits of butter, a little sugar, and a pinch each of ground 

 cinnamon, cloves and allspice. When the dish is full, 

 pour over it a quarter of a pint each of molasses and 

 water mixed. Cover the top with crumbs, place the 

 dish in a pan containing hot water, and bake for three- 

 quarters of an hour, or until the apples are soft. Serve 

 with cream. 



Nothing is simpler than the frying of 



APPLE FRITTERS 



yet how seldom are they satisfactorily accomplished. A 

 deep frying kettle containing at least three pounds of 

 heated (" boiling ") oil is essential. Pare and core six 

 large apples, slicing them into circles about half an inch 

 thick. Place them in a basin with two ounces of fine 

 sugar and desirably with a sherry-glassful of brandy. 

 Shake well together, and allow them to stand for at 

 least an hour. Then drain the slices on a cloth, and 

 dip each piece in a batter made by pouring a teacupful 



