_Ingredients._—A few slices of rather stale bread ½ inch thick,
clarified butter, apple marmalade, with about 2 dozen apples, ½ glass
of sherry. _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 1½ 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 the white of egg (this will
assist to make the case firmer); fill it with the apple marmalade,
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_, 1_s._ 9_d._ _Sufficient_ for 5 or 6 persons.
_Seasonable_ from July to March.
[Illustration: CHARLOTTE-AUX-POMMES.]
CHARLOTTE-AUX-POMMES, an easy method of making.
_Ingredients._—½ lb. of flour, ¼ lb. of butter, ¼ lb. of powdered
sugar, ½ teaspoonful of baking-powder, 1 egg, milk, 1 glass of
raisin-wine, apple marmalade, ¼ pint of cream, 2 dessert spoonfuls 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 of
a little brandy, if approved, to soak them well. Have ready some apple
marmalade, made by recipe; 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_, 2_s._ _Sufficient_ for
5 or 6 persons. _Seasonable_ from July to March.
CHARLOTTE, Russe (an elegant Sweet Entremets).
_Ingredients._—About 18 Savoy biscuits, ¾ pint of cream, flavouring of
vanilla, liqueurs, or wine, 1 tablespoonful of pounded sugar, ½ 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 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 tablespoonful of liqueur of any kind, or 4
tablespoonfuls of wine, would nicely flavour the above proportion of
cream. For arranging the biscuits in the mould, cut them to the shape
required, so that they fit in nicely, and level them with the mould at
the top, that, when turned out, there may be something firm to rest
upon. Great care and attention is required in the turning out of this
dish, that the cream does not burst the case; and the edges of the
biscuits must have the smallest quantity of egg brushed over them, or
it would stick to the mould, and so prevent the charlotte from coming
away properly. _Time._—5 minutes in the oven. _Average cost_, with
cream at 1_s._ per pint, 2_s._ 6_d._ _Sufficient_ for 1 charlotte.
_Seasonable_ at any time.