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.