rinkle the
sugar and lemon over the apples and cut the butter into tiny lumps and
scatter over the crumbs. Bake three-quarters of an hour in a moderate
oven. Serve with cream or hard sauce.

APPLE CHARLOTTE.

Pare, core and quarter eight or nine good cooking apples, put them into
a double boiler with two tablespoonfuls of butter, half a cup of sugar,
the juice and grated rind of a lemon; cook until tender. Take a plain
mould that holds three pints, butter it well, line the bottom and sides
with very thin slices of home-made bread. Remove the crust, dip each
slice in melted butter, fit them evenly together in the mould, fill with
the apples, cover with the bread, dredge it with sugar and bake
three-quarters of an hour in a quick oven. Have a hot platter, lay it
over the top of the charlotte, turn it over, and lift off the mould.
Serve hot with or without sauce or cream.

APPLE CROQUETTES.

Peel, core and quarter four good-sized cooking apples, cut in thin
slices and put them in a granite ware saucepan over the fire with a
small tablespoonful of butter, a heaping tablespoonful of sugar, the
grated rind of half a lemon and a saltspoonful of cinnamon; cover
tightly and cook until tender, taking care that it does not burn. When
done add an even tablespoonful of Groult's potato flour, mixed with a
very little water, then stir in one beaten egg, and remove from the
fire. Turn into a deep plate to get cold, form in cylinders, dip in egg
and dried bread crumbs and fry in boiling fat. Sift powdered sugar over
them and serve hot, with or without cream.

APPLES STEWED WHOLE.

Take some nice, tart cooking apples, pare and put them into a saucepan
with the juice of two lemons and the rind of one; cover with water, cook
slowly until they can be pierced with a straw, take them from the water
with a draining spoon. Make a syrup, allowing half a pound of sugar to a
pound of fruit, use as much of the water the apples were cooked in as
will dissolve the sugar; when it comes to a boil add the apples and cook
until clear. Take the apples out, core them and fill with a fruit jelly,
if liked, boil down the syrup and pour over the fruit. Serve very cold
with whipped or plain cream. Bartlett pears may be cooked in the same
manner, serving them whole.

APPLE SOUFFLE.

Seven tart, juicy apples, pared and cored, and cut fine. Put them over
the fire in a double boiler without any water, steam until tender, then
stir into them two