Apricot Filling

1/2 c. dried apricots 1/4 tsp. cinnamon 1/2 c. sugar 1 Tb. lemon juice

Wash and soak the apricots, and when they are thoroughly softened cook them until tender in just enough water to keep them from burning. Put them through a sieve or a colander and add the sugar, cinnamon, and lemon juice to the pulp.
Place over the fire and cook until the mixture becomes thick, stirring constantly to keep it from scorching. Set aside to cool.

Cut bread into thin slices, butter one slice, and spread the other of each pair of slices with the apricot filling. Put each two slices together and trim the edges if desired. Serve.

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Slices of Boston brown bread steamed in small round cans, such as baking-powder cans, and a filling of jelly or marmalade make dainty little sandwiches for afternoon tea.