rants: it should be laid
in the paste, plenty of pounded sugar sprinkled over, and folded and
fried in the same manner as stated above.

_Time_.--About 10 minutes. _Average cost_, 1s.

_Sufficient_,--1/2 lb. of paste for a moderate-sized dish of cannelons.

_Seasonable_, with jam, at any time.

CHARLOTTE-AUX-POMMES.

1418. INGREDIENTS.--A few slices of rather stale bread 1/2 inch thick,
clarified butter, apple marmalade made by recipe No. 1395, with about 2
dozen apples, 1/2 glass of sherry.

[Illustration: CHARLOTTE-AUX-POMMES.]

_Mode_.--Cut a slice of bread the same shape as the bottom of a plain
round mould, which has been well buttered, and a few strips the height
of the mould, and about 1-1/2 inch wide; dip the bread in clarified
butter (or spread it with cold butter, if not wanted quite so rich);
place the round piece at the bottom of the mould, and set the narrow
strips up the sides of it, overlapping each other a little, that no
juice from the apples may escape, and that they may hold firmly to the
mould. Brush the _interior_ over with white of egg (this will assist to
make the case firmer); fill it with apple marmalade made by recipe No.
1395, with the addition of a little sherry, and cover them with a round
piece of bread, also brushed over with egg, the same as the bottom;
slightly press the bread down, to make it adhere to the other pieces;
put a plate on the top, and bake the _charlotte_ in a brisk oven, of a
light colour. Turn it out on the dish, strew sifted sugar over the top,
and pour round it a little melted apricot jam.

_Time_.--40 to 50 minutes. _Average cost_, 1s. 9d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ from July to March.

AN EASY METHOD OF MAKING A CHARLOTTE-AUX-POMMES.

1419. INGREDIENTS.--1/2 lb. of flour, 1/4 lb. of butter, 1/4 lb. of
powdered sugar, 1/2 teaspoonful of baking-powder, 1 egg, milk, 1 glass
of raisin-wine, apple marmalade No. 1395, 1/4 pint of cream, 2
dessertspoonfuls of pounded sugar, 2 tablespoonfuls of lemon-juice.

_Mode_.--Make a cake with the flour, butter, sugar, and baking-powder;
moisten with the egg and sufficient milk to make it the proper
consistency, and bake it in a round tin. When cold, scoop out the
middle, leaving a good thickness all round the sides, to prevent them
breaking; take some of the scooped-out pieces, which should be trimmed
into neat slices; lay them in the cake, and pour over sufficient
raisin-wine, with the addition o