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Apricot Charlotte

Well butter a plain round mould. Cut pieces of stale bread-a round for the bottom and fingers for the sides. Fry them in butter, and arrange them in the dish, each piece overlapping another, so that the fruit may not escape. Pour in while hot a little apricot jam. In making the jam, allow half a pound of sugar to every pound of fruit, blanching two or three of the kernels and boiling them with it. Put pieces of buttered bread over the top, and bake in a moderate oven. Turn out carefully, and serve hot, with a little sifted sugar, or with a sauce made of the juice of a lemon stirred into a cupful of milk, and heated over the fire gently, whisking all the time to bring it to a froth. If a richer pudding is desired, slices of sponge-cake may be substituted for the brad, and a custard served with it. Time to bake, half an hour. Sufficient for six persons.