The great pound pears are baked as above, with the addition of port wine and a few cloves, and colored red with a little cochineal.
COUNTRY CHARLOTTE.—
Slice or quarter some fine juicy apples, having pared and cored them. Put them on a large dish, sweeten them well with brown sugar, set them in the oven, and bake them till soft enough to mash smoothly. Then cut some slices of bread, butter them slightly, and dip every one in sweet cider fresh from the press. Let them soak in the cider a short time, but not till they break. Take them out of the cider, spread every one thickly with the mashed apple, (sprinkling on more sugar) and send them to the dinner table in a deep dish or pan.
A PLAIN CHARLOTTE.—
Stew very nicely any sort of ripe fruit, (currants, gooseberries, blackberries, stoned cherries, or stoned plums,) and as soon as you take them from the fire make them very sweet with brown sugar. Prepare some large slices of buttered bread, with the crust pared off. Cover each slice thickly with the stewed fruit. Lay some in the bottom of a deep dish, and stand up others all round its sides. Fill up the dish with the same, and sift white sugar over the surface.
It may be made of sliced sponge-cake, spread thickly with stewed dried peaches.