with a cake cutter or with
the cover of a baking powder box, dip each round piece with one side
into melted butter and fit them neatly in the bottom and sides of a
2-quart pudding dish with the buttered side towards the dish; lay
the rounds so that they lap over one another; then fill the dish
with the apples; cover them with a layer of the round pieces of
bread with the buttered sides towards the apples; bake in a medium
hot oven 40 minutes; when done turn the charlotte onto a dish, dust
with powdered sugar and serve.

470. +Charlotte of Apples, No. 2.+-- Cut 1/2 pound rye bread or
pumpernickel into thin slices and dry them in the oven; then roll
them fine on a pastry board with a rolling pin and mix with 1/2 cup
melted butter, 1/2 cup sugar and 1/2 teaspoonful cinnamon; press this
into the bottom and on the sides of a pudding dish in such a way
that the inside has a complete lining of bread; fill it with apples
prepared the same as in foregoing recipe; cover with a thin layer of
bread crumbs and bake 40 minutes; when done turn the charlotte onto
a dish, dust with sugar and serve with fruit sauce. Some of the
sauce may be poured over the charlotte before sending to table.

471. +Charlotte of Peaches.+-- Line a form with bread the same as
Charlotte of Apples, No. 1; pare and cut into halves 15 ripe
peaches; dissolve 1 pound sugar in 1 cup cold water, place it over
the fire and boil 5 minutes; add the peaches and boil about 6
minutes; take them out and set aside to cool; add to the syrup 1/2 cup
apple jelly and boil 10 minutes longer; when cold put the peaches
into the form, pour over 1/2 the syrup, cover neatly with bread and
bake 40 minutes; when done turn the charlotte onto a dish, pour the
remaining syrup over it and serve at once. Charlottes may be made of
all kinds of preserved fruits, such as peaches, cherries, apricots,
pears or plums.

472. +Charlotte of Cherries.+-- Remove the pits from 2 pounds
cherries; dissolve 1 pound sugar in 1 cup cold water and boil 5
minutes; put in the cherries and boil 3 minutes; remove the fruit
with a skimmer, boil the syrup a little longer and then set aside;
line a form with bread the same as Charlotte of Apples, put in the
cherries, pour over a little of the syrup, cover with bread and bake
40 minutes; when done turn onto a dish; add to the remaining syrup 1
glass brandy and pour it over the charlotte.

473. +Charlotte of Currants.+-- Remove 1 pound currants from their
ste