VARIOUS DISHES. 470 



Apple Charlotte. — Stew apples quite soft and flavor with lemon or cin- 

 namon ; then prepare some nice bread and butter. Line the bottom of your 

 pudding dish with it; then put a layer of the apple, and continue until filled; 

 tiic^ poxiv over it a cold custard, and bake, and when cold turn out and serve 

 ■with sauce made of cream and sugar. 



Remarks — Charlotte is the French for a dish made of apple marmalade (a 

 thick sauce), covered vdth crimiibs of toasted bread, while Tmse, which is gen- 

 erally seen in connection with charlotte, is of Russian origination, and refers to 

 cookery — then " Charlotte Russe " signifies a dish of custard inclosed in, or 

 surrounded with sponge cake, etc. With this explanation you can get up 

 either, and understand the whys and wherefores thereof. 



Apple Omelette.— Take ^ doz. large pippins, or other tart apples; but- 

 ter, 1 table-spoonful; 3 eggs; a table-spoonful of sugar for each apple; nutmeg 

 and rose water, or other flavor to suit. If rose water is used, but little — a tea- 

 spoonful or two only will be needed. Directions — Pare, core and stew as for 

 apple sauce, and beat it into a smooth pulp, while hot, adding the butter, sugar 

 and flavor, and let stand until cold; then the eggs, beaten separately, the 

 whites the last, when ready to pour into a deep, warmed and buttered dish, to 

 be delicately browned in a moderate oven. It is best not eaten too hot. A 

 wholesome dish, especially for children. 



Apple and Peach Preserve for Present Use.— Peel, halve and 

 core, 6 large apples, selecting those of the same size: make a syrup of 1 lb. of 

 granulated sugar and 1 pt. of water ; when it boils drop in the apples with the 

 rind and juice of a lemon. As soon as they are tender, care must be taken that 

 they do not fall in pieces; take the halves out one by one, and arrange, concave 

 side uppermost, in a glass dish. Drop a bit of currant jelly into each piece, 

 boil down the syrup, and when cool pour around the apples. This makes a 

 very nice preserve for tea. Peaches can be substituted for apples, removing the 

 pits cartjfully; treated in the same manner otherwise. 



Apple Jelly With the Pure Apple Flavor.- Cut nice tart apples 

 into quarters without paring or coring. Throw each piece into a jar of cold 

 water as quartered; then take out with the hand, when enough is done to fill 

 another stone jar; and place in a moderate oven, with thick paper over the top, 

 till perfectly tender (being in a stone jar they will not burn); then mash and 

 strain ofl: the juice, and boil with 1 lb. of granulated sugar to each pint. The 

 result is the most perfect flavor of the apple which ?lies near, and in the skin, 

 seeds, etc. Porcelain kettles should be used for boiling. 



Remarks. — The usual way has been to pare and core, then mash, or grind 

 in a cider mill, boiling the cider, then adding sugar, etc., but the flavor is not 

 nearly so fine. Some use % l^ss sugar, and add gelatine (Coxes), or isinglass, 

 about 1 oz. to each 3 large apples used. But the true way of baking, above 

 given, is best 



Green Apple Jelly.— Take green apples and boil without paring, until 

 perfectly soft; then vub through a sieve, or colander, and to each pint of the 

 pulp add sugar ^ lbs., by j«itting on one-third and letting stand a few hours. 



