Desserts* APPLE BETTY. Two cups of tart cooking apples, chopped, a cup and a half of stale bread crumbs bakers ‘bread is the best ; four heaping tablespoonfuls of sugar, one gen- erous tablespoonful of butter, and the grated rind of one lemon. Butter a pudding dish, divide the ingre- dients into four layers, beginning with apples and finishing with bread crumbs. Sprinkle the sugar and lemon over the apples and cut the butter into tiny lumps and scatter over the crumbs. Bake three- quarters of an hour in a moderate oven. Serve with cream or hard sauce. APPLE CHARLOTTE. Pare, core and quarter eight or nine good cook- ing apples, put them into a double boiler with two tablespoonfuls of butter, half a cup of sugar, the juice and grated rind of a lemon ; cook until tender. Take a plain mould that holds three pints, butter it well, line the bottom and sides with very thin slices of home-made bread. Remove the crust, dip each slice in melted butter, fit them evenly together in the mould, fill with the apples, cover with the bread, dredge it with sugar and bake three-quarters of an hour in a quick oven. Have a hot platter, lay it over the top of the charlotte, turn it over, and lift off the mould. Serve hot with or without sauce or cream. APPLE CROQUETTES. Peel, core and quarter four good-sized cooking apples, cut in thin slices and put them in a granite ware saucepan over the fire with a small tablespoon- ful of butter, a heaping tablespoonful of sugar, the grated rind of half a lemon and a saltspoonful of cin- namon ; cover tightly and cook until tender, taking care that it does not burn. When done add an even tablespoonful of Groult’s potato flour, mixed with a very little water, then stir in one beaten egg, and remove from the fire. Turn into a deep plate to get cold, form in cylinders, dip in egg and dried bread crumbs and fry in boiling fat. Sift powdered sugar over them and serve hot, with or without cream.

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