f a little brandy, if approved, to soak
them well. Have ready some apple marmalade, made by recipe No. 1395;
place a layer of this over the soaked cake, then a layer of cake and a
layer of apples; whip the cream to a froth, mixing with it the sugar and
lemon-juice; pile it on the top of the _charlotte_, and garnish it with
pieces of clear apple jelly. This dish is served cold, but may be eaten
hot, by omitting the cream, and merely garnishing the top with bright
jelly just before it is sent to table.

_Time_.--1 hour to bake the cake. _Average cost_, 2s.

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

A VERY SIMPLE APPLE CHARLOTTE.

1420. INGREDIENTS.--9 slices of bread and butter, about 6 good-sized
apples, 1 tablespoonful of minced lemon-peel, 2 tablespoonfuls of juice,
moist sugar to taste.

_Mode_.--Butter a pie-dish; place a layer of bread and butter, without
the crust, at the bottom; then a layer of apples, pared, cored, and cut
into thin slices; sprinkle over these a portion of the lemon-peel and
juice, and sweeten with moist sugar. Place another layer of bread and
butter, and then one of apples, proceeding in this manner until the dish
is full; then cover it up with the peel of the apples, to preserve the
top from browning or burning; bake in a brisk oven for rather more than
3/4 hour; torn the charlotte on a dish, sprinkle sifted sugar over, and
serve.

_Time_.--3/4 hour. _Average cost_, 9d.

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

CHARLOTTE RUSSE.

(_An Elegant Sweet Entremets_.)

1421. INGREDIENTS.--About 18 Savoy biscuits, 3/4 pint of cream,
flavouring of vanilla, liqueurs, or wine, 1 tablespoonful of pounded
sugar, 1/2 oz. of isinglass.

_Mode_.--Procure about 18 Savoy biscuits, or ladies'-fingers, as they
are sometimes called; brush the edges of them with the white of an egg,
and line the bottom of a plain round mould, placing them like a star or
rosette. Stand them upright all round the edge; carefully put them so
closely together that the white of the egg connects them firmly, and
place this case in the oven for about 5 minutes, just to dry the egg.
Whisk the cream to a stiff froth, with the sugar, flavouring, and melted
isinglass; fill the charlotte with it, cover with a slice of sponge-cake
cut in the shape of the mould; place it in ice, where let it remain till
ready for table; then turn it on a dish, remove the mould, and serve. 1
table