Use juicy apples. "Mealy" apples make a bad charlotte. If they
must be used, a tablespoon or more, according to size, of water must be
poured over the charlotte. Peel, core, and slice apples. Grease a
pie-dish. Put in a thin layer of crumbs. On this dot a few small pieces
nutter. Over this put a generous layer of chopped apple. Sprinkle with
sugar and grated lemon rind. Repeat the process until the dish is full.
Top with crumbs. Bake from 20 minutes to half an hour. When done, turn out
on to dish, being careful not to break. Sprinkle a little castor sugar
over. Serve hot or cold. Boiled custard may be served with it.
5. APPLE DUMPLINGS.
Peel and core some good cooking apples, but keep them whole. If you have
no apple-corer, take out as much of the core as possible with a pointed
knife-blade. Fill the hole with sugar and a clove. Make short paste and
cut into squares. Fold neatly round and over apple. Bake from 30 to 45
minutes. If preferred boiled, tie each dumpling loosely in a cloth, put
into boiling water and cook from 45 minutes to 1 hour.
6. APPLE AND TAPIOCA.
1/4 pint tapioca, 1 lb. apples, 1 pint water, sugar, lemon peel.
Soak the tapioca in the water overnight. Peel and core the apples, cut
into quarters, stew, and put in a pie-dish. Sprinkle with sugar to taste,
and the grated yellow part of a fresh lemon rind. Mix in the soaked
tapioca and water.
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