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Apples and Apricots, Charlotte Of

Take slices of the crumb of bread about a quarter of an inch thick, or, if preferred, a few Savoy biscuits. Have ready a plain round mould. Cut a round large enough for the bottom of the dish, and a number of fingers for the sides. Fry them in butter to a light brown, and spread them thinly on one side with apricot jam. Arrange them in the mould, the round at the bottom and the fingers at the sides, each piece overlapping another to prevent the fruit escaping. Fill the middle with apple marmalade, over which spread a thin layer of apricot jam. Cover the top closely with pieces of fried bread, place a dish over it, and bake in a quick oven. Serve hot. Time to bake, half an hour. Probable cost of a moderate-sized mould, 1s. 6d. Sufficient for six persons.