APRICOT CHARLOTTE

Butter a plain mould well, and line it with thin slices of bread buttered thickly on both sides. Flavour a breakfast cupful of dried apricots, boiled to a pulp, with the juice of a lemon, add a dessertspoonful of sugar, a dash of spice, and a tablespoonful of brandy, or flavouring to taste. Pour this into the dish, cover it with bread and butter, then cover with a buttered paper with a weight on the top. Stand the mould in a tin with half an inch of water in it and bake for one or two hours, according to size.