Bread-crumbs make the more substantial, granose flakes the more dainty, charlotte.  Use juicy apples.  “Mealy” apples make a bad charlotte.  If they must be used, a tablespoon or more, according to size, of water must be poured over the charlotte.  Peel, core, and slice apples.  Grease a pie-dish.  Put in a thin layer of crumbs.  On this dot a few small pieces nutter.  Over this put a generous layer of chopped apple.  Sprinkle with sugar and grated lemon rind.  Repeat the process until the dish is full.  Top with crumbs.  Bake from 20 minutes to half an hour.  When done, turn out on to dish, being careful not to break.  Sprinkle a little castor sugar over.  Serve hot or cold.  Boiled custard may be served with it.

5.  APPLE DUMPLINGS.

Peel and core some good cooking apples, but keep them whole.  If you have no apple-corer, take out as much of the core as possible with a pointed knife-blade.  Fill the hole with sugar and a clove.  Make short paste and cut into squares.  Fold neatly round and over apple.  Bake from 30 to 45 minutes.  If preferred boiled, tie each dumpling loosely in a cloth, put into boiling water and cook from 45 minutes to 1 hour.

6.  APPLE AND TAPIOCA.

1/4 pint tapioca, 1 lb. apples, 1 pint water, sugar, lemon peel.

Soak the tapioca in the water overnight.  Peel and core the apples, cut into quarters, stew, and put in a pie-dish.  Sprinkle with sugar to taste, and the grated yellow part of a fresh lemon rind.  Mix in the soaked tapioca and water.  Bake about 1 hour.  Serve cold, with or without boiled custard.

7.  BATTER PUDDING.

2 eggs, 1 teacup flour, milk.

Well whisk the eggs.  Sprinkle in the flour a spoonful at a time.  Stir gently.  When the batter becomes too thick to stir, thin it with a little milk.  Then add more flour until it is again too thick, and again thin with the milk.  Proceed in this way until all the flour is added, and then add sufficient milk to bring the batter to the consistency of rather thick cream.  Have ready a very hot greased tin, pour in and bake in a hot oven until golden brown.  By mixing in the way indicated above, a batter perfectly free from lumps is easily obtained.

8.  BOMBAY PUDDING.

Cook a heaped tablespoon of semolina in 1/2 pint of milk to a stiff paste.  Spread it on a plate to cool. (Smooth it neatly with a knife).  When quite cold, cut it into four.  Dip in a beaten egg and fry brown.  Serve hot with lemon sauce.  This may also be served as a savoury dish with parsley sauce.  The quantity given above is sufficient for two people.

9.  BREAD AND FRUIT PUDDING.

Line a pudding-basin with slices of bread from which the crust has been removed.  Take care to fit the slices together as closely and neatly as possible.  Stew any juicy fruit in season with sugar to taste.  Do not add water. (Blackcurrants or raspberries and redcurrants are best for this dish.) When done, fill up the basin with the boiling fruit.  Top with slices of bread fitted well in.  Leave until cold.  Turn out and serve.