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Pear Charlotte

Peel and core a dozen Bon Chretien pears, cut them into quarters, dip them into finely-powdered sugar, and shake them over the fire in a little clarified butter until they are tender; then drain them well. Cut three or four slices of crumb of bread, the third of an inch thick. Line a plain round mould with these, first cutting out a small round for the bottom, and then cutting the rest into fingers, which must be placed round the mould overlapping each other. Dip the bread into clarified butter before putting it into the mould. Fill the mould with the cooked pears, cover the top with slices of bread dipped in butter, and place the dish in a brisk oven until the bread is lightly browned. If the oven be not sufficiently brisk the bread will not colour properly, nor will the charlotte preserve its form. Turn the charlotte out of the mould, and brush it over with apricot jam, or sift powdered sugar thickly over it. Time to bake, from three-quarters of an hour to an hour. Probable cost, 2s. 6d. Sufficient for six or eight persons.