*Apple and Apricot Charlotte
6 large apples
Butter, the size of a walnut
Sugar
The finely peeled rind of a lemon
¹⁄₂ lb. apricot jam
Peel and core the apples. Cut in quarters. Stew with the butter, and sufficient sugar to sweeten, until tender, taking care not to let them burn.
Warm the jam in a saucepan, and put through a sieve. Add to the apples, and stir well together.
Line a buttered mould with strips of thin bread which have been dipped in melted butter. Fill in with the apple and apricot mixture. Cover with a round of bread also dipped in butter. Bake about twenty minutes, or until the bread is well coloured.