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paper and bake in a slow oven until tender. Be careful not to overcook, or they may break. When done, remove the apple-paring, and fill the cavity with blackberry or black currant jelly, blackberry or raspberry jam, or whatever may be preferred: a small piece of butter and some brown sugar is liked by many.

Time.—About 1 hour. Average Cost, 4d. to 6d., without the jam. Sufficient for 4 or 5 persons.

1755.—APPLE CHARLOTTE. (Fr.Charlotte de Pommes.)

Ingredients.—2 lbs. of good cooking apples, 4 ozs. of brown sugar, or to taste, 1 oz. of butter, the rind of 1 lemon. For lining the mould: thin slices of bread, oiled butter.

Method.—Peel, core and slice the apples, put them into a stewpan with the sugar and 1 tablespoonful of water, and cook until tender. When the apples are reduced to a soft smooth pulp, add the butter and lemon-rind, and sweeten to taste. Meanwhile, take a plain soufflé mould, and cover the bottom with a round of bread, previously cut in quarters and dipped into the melted butter. If a pretty dish is desired, the sides of the mould should be lined with rounds of bread of ¾-inch diameter, arranged overlapping each other; but as 3 or 4 tiers may be required this method occupies considerable time. It may be more quickly lined with long narrow strips the size of Savoy biscuits, these may also overlap each other, or they may be laid flat against the tin. Each piece of bread must be dipped into the oiled butter before being used. When the mould is ready, put in the apple pulp, cover the top with a round of bread, and bake in a moderate oven for about 30 minutes.

Time.—About 2 hours. Average Cost, 1s. to 1s. 2d. Sufficient for 6 or 7 persons.

1756.—APPLE CHARLOTTE. (Another Way.) (Fr.Charlotte de Pommes.)

Ingredients.—1 lb. of apples, 3 ozs. of finely-chopped suet, 3 ozs. of white breadcrumbs, 2 ozs. of brown sugar, ½ a lemon (rind only), 1 tablespoonful of browned breadcrumbs.

Method.—Peel, core and cut the apples into thick slices. Grease a piedish, and coat it thickly with browned breadcrumbs; mix together the suet and breadcrumbs, and grate the lemon-rind. Fill the piedish with alternate layers of apple and mixed suet and crumbs, letting the bottom and top layers be rather thick ones of breadcrumbs: the lemon-rind should be mixed with the sugar and sprinkled on each layer of apple. Cover with a double layer of greased paper, and bake in a moderate oven for about 1¼ hours. When ready, loosen the edges with a knife, and invert on to a hot dish.