io8 PRESENT-DAY GARDENING 



scraped out and be used for curry, which is never so good 

 as when there is Apple in its composition. Sweetened 

 Apples may be used up in the same way for Apple Char- 

 lotte, although this is nicer made with Apples stewed to a 

 marmalade, and flavoured with lemon and nutmeg. 



Apple Charlotte Well butter a pie dish and line it 

 with fresh breadcrumbs. Spread a layer of Apple marmalade 

 on this, then a layer of breadcrumbs, and so on, finishing 

 with a layer of crumbs. Put pieces of butter here and 

 there on the top. It will take some 30 to 45 minutes to 

 cook, according to size, and will be all the smoother if 

 an ounce of butter is stirred into the Apple marmalade 

 before the charlotte is made. If bread-and-butter is used 

 instead of crumbs, and two tablespoonfuls of treacle are 

 poured over the pudding, it is known as Brown Betty. 



Comp6te of Apples is a favourite with those who like 

 well-sweetened dishes. The following is a French recipe. 

 " Compote des Pommes." Take four or five Apples, pre- 

 ferably Norfolk Beauty or Ecklinville Seedling, halve, core, 

 and peel them, dropping each piece when done into a 

 basin of acidulated lemon water. Make a syrup of one 

 pound of white loaf-sugar and half a pint of water. Drain 

 the Apples from the water, put them in a lined saucepan 

 or preserving pan, and pour the syrup over them. Add 

 strips of lemon rind and a pod of vanilla. Bring quickly 

 to the boil, and then draw the pan to the side of the 

 stove and let the Apples simmer till they cook clear. Lift 

 the pieces carefully into a dish with a silver spoon, and 

 when cool pour the syrup over them. Serve quite cold. 

 Thicker syrup can be made by boiling the juice till it 

 jellies, after first lifting out the Apple. 



