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Apple Charlotte

1 cup sugar 1 tablespoon lemon juice 4 cup chopped almonds 1 tablespoon butter Dip bread in melted butter; butter mold; cut bread into strips an inch wide and the height of the mold. Line bottom and sides of mold with bread. Pare and cut up apples; add sugar, water and lemon juice; cook until apples are soft. Add chopped almonds, one tablespoon butter; pour into lined mold, cover with slices of buttered bread, and bake thirty minutes. Serve with lemon sauce or hard sauce. 1 cup cooked rice 8 apples 2 cups sugar Apples on a Bed of Rice 1 cup water 2 tablespoons lemon juice strawberry jam Press rice into charlotte russe mold; reheat in steamer. Pare and core apples; cook in syrup made of sugar and water until tender. Remove apples; boil syrup until thick; unmold rice; arrange apples around rice, fill cavities in apples with jam, and pour sauce around them. Oranges on a Bed of Rice Prepare in the same way as Apples on a Bed of Rice, except quarter oranges and omit jam. 1 cup milk 1 cup flour 2 eggs