TO-DAY’S RECIPE

Wanganui Chronicle, Volume 74, Issue 121, 25 May 1931, Page 2

TO-DAY’S RECIPE

APPLE CHARLOTTE Hot or cold—for four or five people. I Alb. of apples, 4 to 6oz. white sugar, ■loz. butter or margarine, one teaspoonful lemon rind, juice of one lemon, slices of stale bread, apricot jam (op- ■ tional), water. Peel and slice the apples. Put: two or three ounces of su- • gar in the saucepan. Add just enough water to cover it; add the apples and lemon rind, and cook gently till reduced to a thick pulp. Cut the bread in strips about, half an inch thick and one inch wide, butter on both sides or dip in clarified (melted) butter. Line the pie-dish with these strips and sprinkle them with sugar. Pour in the apple puree, squeeze the lemon juice over it (using less if only a slight flavour of lemon is liked). Cover the apple with more slices of buttered bread ami bake slowly for two hours. For the sake of I pleasing variety, the top bread may be [covered with apricot jam before bar- | jing. For very special occasions the | < harlot,tc may be made in a buttered I souffle dish or cakc-tin instead of a piedish. This is lined with buttered bread in the same manner, but will need a round of bread to cover the top, and the apple puree must have two yolks of eggs stirred into it before baking to make it firm enough to tun. out afterwards.