2438—Various Charlottes

Charlottes may be made with pears, peaches, apricots, &c., after the same procedure as that directed under No. 2436, Apple Charlotte. The most important point to be remembered in their preparation is that the stewed fruit used should be very stiff; otherwise it so softens the shell of bread that the Charlotte collapses as soon as it is turned out.

It is no less important that the mould should be as full as possible of the preparation used; for, as already explained, the latter settles in the cooking process.