Buckmaster's cookery

juice of half a lemon. 3. Then put them in a clean stewpan over a moderate fire with a quarter of a pound of loaf-sugar and a little cinnamon. 4. Cover the stewpan and occasionally shake it and stir the apples. When quite soft and pulpy (5) pass them through a tammy. 6. Cut the crumb of some stale bread into slices of about a quarter of an inch in thickness. 7. Cut out a centre-piece to cover the bottom of the mould, then cut some heart-shaped, or other fancy forms. 8. Dip each of them on one side in melted butter as they are wanted, beginning with the large piece, which place at the bottom of the mould. 9. Arrange the heart-shaped pieces round it, overlapping one another, and with the points resting on the piece at the bottom. 10. Cut the remainder of the slices of bread into strips one and a half inch wide, and of the height of the mould. 11. Dip them in butter, and stand them all round the mould, also overlapping one another like feather-edged boarding. 12. Fill the centre with the cooked apples. 13. Put the charlotte in the oven until the bread is well coloured. 14. Turn the charlotte out of the mould on to a dish, glaze it over with some boiled apricot jam, and serve. Precautions. — Every part of the mould must be well covered with bread and butter, or the charlotte will not turn out, and the apples must be boiled to 3 firm marmalade : they take a long time. Buckmaster s Cookery. CHARLOTTE RUSSE. Ingredients. 12 Apples. Cinnamon. Butter. Red Currant Jelly. Finger Biscuits. 1. Peel and core twelve large pippins and cook them, as just described, for apple charlotte. 2. Melt a little sweet butter, and well cover the inside of the mould, using a brush. 3. Line the mould with finger biscuits, and fill it up with the apples. 4. Make a hole in the centre ; this may be done by standing a cylindrical lamp-glass in the centre of the mould. 5. Fill the glass with red currant jelly or apricot jam. 6. Remove the glass. 7. Cover with finger biscuits, and put the mould into a good oven for seven minutes. 8. Turn the charlotte on a dish and serve hot. Precautions. — Be very particular to well cover the mould with butter and biscuits, so that none of the fruit comes into contact with the mould. SWISS ROLL. Ingredients. 3 Eggs. Teacupful of Castor Sugar. Teaspoonful of Baking Powder. Teacupful of Flour. 1. Mix all together. 2. Pour into a baking-tin (14-in. by 9-in.). 3. Bake 20 minutes. 4. Turn out on to paper, on which should be sprinkled • some castor sugar. 5. Spread on some preserve, and roll up while warm. 6. When cold, trim the ends, and serve on a folded serviette. 7. Dust over it a little castor sugar. Apple and Rice Meringue. GOOSEBERRY TRIFLE. Ingredients. I quart of Gooseberries. £ pint of Cream. £ pint of Milk. $ lb. of Pounded Loaf-sugar. 2 Eggs. 1. Scald a quart of green gooseberries. 2. Pass the pulp through a sieve. 3. Sweeten with pounded loaf-sugar. 4. Make a thick layer with the gooseberries at the bottom of a rather deep dish, or trifle dish. 1. Mix half a pint of milk which has been scalded and allowed to cool with half a pint of cream and the yolks of two fresh eggs. 2. Stir well together. 3. Put the mixture into a clean stewpan or saucepan.