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 wholemeal 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 of an
hour to 1 hour.