Hot Apricot-Jam Slices
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 loaf French bread about 12 inches long
8 tbsp softened butter or margerine
1/2 cp apricot jam
1 - Start oven at moderately hot (400 degrees F.).
2 - Cut bread in 1 1/2-inch slices diagonally through the loaf.
3 - Use thin, sharp knife.
4 - Spread with butter, then with jam.
5 - Sprinkle generously with cinnamon.
6 - Place slices, jam side up, on baking sheet.
7 - Heat in hot oven about 8 minutes or until hot and toasting.
Makes 8 to 10 slices.
Serve with tea