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Apple Charlotte

Take a loaf of stale bread and, after removing all the crusts with a sharp knife, cut up the crumb into slices a third of an inch thick, and these slices again into fancy shapes, such as hearts, triangles, squares, rounds, etc. Cut out a round an inch and a half in diameter and lay in the center of the bottom of a round tin mould, then shape out several hearts large enough for the points to rest on the disc, while their rounded points touch the sides of the mould. Next cut some slices of the bread into rectangular strips and set them around the sides of the mould, standing upright, resting on the round ends of the hearts and overlapping each other. Dip each piece of bread in warmed butter before setting in the mould. Have ready some thick apple marmalade prepared thus: Peel and core some apples and cut them into slices, then place in a saucepan and put in some sugar, the peel of a lemon cut thin and a bit of cinnamon tied together. Moisten with a little water. Put upon the stove and boil and then let simmer until the apples fall. Remove and take out the lemon peel and cinnamon and stir briskly with a wooden spoon until the marmalade is of a stiff consistency. Pour this into the bread-lined mould and cover the top with a slice of bread dipped in the warmed butter and cut to fit the mould. Put the charlotte into a brisk oven and bake until the bread is a golden brown. Turn out onto a dish and sprinkle caster sugar over it and then glaze it with a very hot salamander, pouring apricot marmalade around the dish; or, instead of the glazed sugar, cover the charlotte over with apricot marmalade.