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Apple Charlotte.
Stew apples quite soft and flavor with lemon or cinnamon; then prepare some nice bread and butter. Line the bottom of your pudding dish with it; then put a layer of the apple, and continue until filled; then pour over it a cold custard, and bake, and when cold turn out and serve with sauce made of cream and sugar.
Remarks—Charlotte is the French for a dish made of apple marmalade (a thick sauce), covered with crumbs of toasted bread, while russe, which is generally seen in connection with charlotte, is of Russian origination, and refers to cookery—then " Charlotte Russe " signifies a dish of custard inclosed in, or surrounded with sponge cake, etc. With this explanation you can get up either, and understand the whys and wherefores thereof.
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