TEMPLE CREAM

From 1922:

Peel and core 4 or 5 apples, cut them in slices, and arrange in a piedish; sprinkle some sugar over the apples, then cover with a thin layer of apricot or any other kind of jam liked. Take 2oz. of arrowroot, mix it with a pint of milk, sweeten to taste; add a small knob of margarine. Stir over the fire till mixture boils, then pour slowly over the preserve in the piedish. Scatter a few breadcrumbs over the top and bake in a moderate oven till a golden brown -about half an hour- when apples should be soft.