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Apple Charlotte

Pare, core, and slice three pounds of good cooking apples, and stew them gently to a pulp, with a little sugar and the thinly-chopped rind of two lemons. Well butter a mould, and place at the bottom and round it thin slices of stale bread dipped in melted butter, and fill with the apple. Let the pieces of bread overlap each other, or the apple will escape. Lay a thin slice of bread the shape of the mould over the top, cover it with a plate, and place a weight on it, and bake in a quick oven. Turn it out, and serve hot, with sifted sugar. Time to bake, one hour. Probable cost, 1s. Sufficient for a pint mould.