in close rows on the paste point down, leaving 1 inch of edge uncovered; sift the sugar and cinnamon over the apples; roll out thinly the rest of the paste, cover the apples with it, turn up the edges of the bottom crust over the edges of the top crust, make 2 incisions in the crust, and bake the cake until brown in a moderately hot oven; when cold sift castor sugar over it, slip the cake off the tin, cut into pieces, and serve.

APPLE CHARLOTTE.

2 lbs. of good cooking apples, 2 oz. of chopped almonds, 4 oz. of currants and sultanas mixed, 1 stick of cinnamon about 3 inches long, sugar to taste, the juice of 1/2 a lemon, and Allinson bread and butter cut very thinly.  Pare, core, and cut up the apples, and stew them with a teacupful of water and the cinnamon, until the apples have become a pulp; remove the cinnamon, and add sugar, lemon juice, the almonds, and the currants and sultanas, previously picked, washed, and dried; mix all well and allow the mixture to cool; butter a pie-dish and line it with thin slices of bread and butter, then place on it a layer of apple mixture, repeat the layers, finishing with slices of bread and butter; bake for 3/4 hour in a moderate oven.

APPLES (DRYING).

Those who have apple-trees are often at a loss to know what to do with the windfalls.  The apples come down on some days by the bushel, and it is impossible to use them all up for apple pie, puddings, or jelly.  An excellent way to keep them for winter use is to dry them.  It gives a little trouble, but one is well repaid for it, for the home-dried apples are superior in flavour to any bought apple-rings or pippins.  Peel your apples, cut away the cores and all the worm-eaten parts—­for nearly the whole of the windfalls are more or less worm-eaten.  The good parts cut into thin pieces, spread them on large sheets of paper in the sun.  In the evening (before the dew falls), they should be taken indoors and spread on tins (but with paper underneath), on the cool kitchen stove, and if the oven is only just warm, placed in the oven well spread out; of course they require frequent turning about, both in the sun and on the stove.  Next day they may again be spread in the sun, and will probably be quite dry in the course of the day.  Should the weather be rainy, the apples must be dried indoors only, and extra care must then be taken that they are neither scorched nor cooked on the stove.  Whilst cooking is going on they will dry nicely on sheets of paper on the plate-rack.  When the apples are quite dry, which is when the outside is not moist at all, fill them into brown paper bags and hang them up in an airy, dry place.  The apples will be found delicious in flavour when stewed, and most acceptable when fresh fruit is scarce.  I have dried several bushels of apples in this way every year.

APPLE DUMPLINGS.