THE APPLE 39 



cup of water. Make a syrup of a pint each of water and 

 sugar, adding lemon juice, peel or flavoring, and a dusting of 

 ginger. .Let sugar dissolve then boil five minutes. Drop 

 in the syrup the apples, three or four at a time, and let 

 cook till tender but not broken. Dip out with skimmer 

 and place on a platter. When all are cooked and removed 

 put the softened gelatine in the syrup until quite dissolved 

 then remove and stir till it begins to set. Wet a mould 

 and place in it half the jelly, then the apples in a layer 

 and the rest of the jelly over them, setting away to chill 

 and harden. Serve with cream. 



CIDER JELLY 



To two pints of cider allow two full tablespoons of gela- 

 tine, softening the gelatine in a little of the cold cider, 

 heating the remainder to boiling point, adding a pound of 

 sugar and then the softened gelatine. Strain and turn into 

 a mould ; cool and set on ice. Serve with rich milk. 



APPLE CHARLOTTE 



Soften a half box of gelatine in a half cup of cold water 

 then heat it over steam for a half hour. Grate two large, 

 tart apples and one lemon or orange and beat lightly into 

 a pint of whipped cream, then add the gelatine and when 

 thoroughly mixed turn into a mould and set aside to cool 

 before plaeing on ice. Serve with rich milk or wine sauce. 



MERINGUED APPLES 



Prepare as for baking. When cold fill centres with 

 marmalade, or marshmallows, then cover with meringue 

 made in proportion of four eggs to one pound of bagar. 

 Flavour with rose water or lemon extract and place in 

 quick oven to lightly brown. 



