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Scalloped Apples

1 small baker's stale loaf 1/4 cup butter 1 quart sliced apples 14 cup sugar 14 teaspoon grated nutmeg Grated rind and juice of 1½ lemon Cut loaf in halves, remove soft part, and crumb by rubbing through a colander; melt butter and stir in lightly with fork; cover bottom of buttered pudding-dish with crumbs and spread over one-half the apples, sprinkle with one-half sugar, nutmeg, lemon juice, and rind mixed together; repeat cover with remaining crumbs, and bake forty minutes in moderate oven. Cover at first to prevent crumbs browning too rapidly. Serve with sugar and cream.