Strain off the juice from a bottle of canned apples, heat the juice over the fire and dissolve in 2 cups of the syrup, 1/2 oz. of gelatine previously soaked in a little cold water, remove from the fire and add the strained juice of a lemon and sweeten if necessary, When cool add the stiffly-beaten whites of 2 eggs and mix well. Pour into a ring mould rinsed in cold water and when set, turn out into a glass dish and place the canned apples in the centre. Serve with whipped cream.
Take any canned fruit, and if somewhat hard cook until tender, then rub through a sieve and measure. To every 3 cups of pulp and juice, use 1 oz. of gelatine and soak in cold water. Heat the fruit pulp, and the softened gelatine and stir over the fire until dissolved. Remove from fire and add stiffly beaten whites of 1 or 2 eggs. Pour into a wet mould and leave until set.
Instead of egg whites, 1 cup whipped cream may be used.
Canned Apricots are delicious done this way, and if moulded with Strawberry or any red jelly in the bottom of the mould makes a pretty effect.