MENU III- APPLE CHARLOTTE.

2 lbs. of cooking apples, 1 teacupful of mixed currants and sultanas, 1 heaped-up teaspoonful of ground cinnamon, 2 oz. of blanched and chopped almonds, sugar to taste, Allinson whole meal bread, and butter. Pare, core, and cut up the apples and set them to cook with a teacupful of water. Some apples require much more water than others. When they are soft add the fruit picked and washed, the cinnamon, and the almonds and sugar. Cut very thin slices of bread and butter, line a buttered pie-dish with them. Place a layer of apples over the buttered bread, and repeat the layers of bread and apples until the dish is full, finishing with a layer of bread and butter. Bake from ¾ of an hour to 1 hour.