Apple Charlotte
From MRS. JOHN A. LOGAN, District of Columbia, Lady Manager.
Mix one pint of stewed apples with one cup of sugar; the grilled rind and juice of one lemon; soak one-third of a box of gelatine in one-third of a cup of cold water twenty minutes; add one-third of a cup of boiling water to dissolve the gelatine; when cool add it to the apples; when beginning to stiffen add the beaten whites of three eggs; pour into moulds lined with lady fingers; serve with soft custard poured round the base of the charlotte.