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.