SCOTCH BROTH

Directions.— Peel the apples thinly, take out the cores, and cut them up. Grease a pie-dish, line it with bread- crumbs, and fill it with layers of apples and sugar. Cover with bread-crumbs, then a piece of white paper spread with dripping, and a tin dish or plate over all. Bake two hours, and turn it out of the dish in serving.

Apples are very wholesome when well cooked ; but there are several little things that you should know about them. First, always choose sour apples for cook- ing, as they are the best for the purpose. Some kinds of apples take much longer than others to bake ; there- fore avoid using two or more kinds in the same dish ; if you do, some parts will be done before the rest. Some apples require a little lemon juice (or peel) added to make them cook. A common mistake is to cut apples too small. Each apple should be cut in six or eight bits, according to size. Some cooks will slice them thin, thinking they will cook quicker so ; but they never cook properly when cut so, for the juice all runs out, and leaves them tough. This dish (Apple Charlotte) is nicer and more wholesome than apple pie, but it requires to be cooked slowly, after the first half-hour, and the heat to be kept in by being covered with a tin. In serving, this dish is usually turned out on a nicely-folded napkin, in a small dish, and a little white sugar may be sifted over it.