Ingredients. - One pound of apples. One lemon. Three ounces of lump sugar. One ounce of gelatine. Half a teaspoonful of cochineal.

Time required, about one hour.

To make Apple Jelly :

1. Peel one pound of apples with a sharp knife, cut them in half, take out the core, and then cut the apples in small pieces.

2. Put them in a stewpan, with three ounces of lump sugar and half a pint of water.

3. Wipe a lemon with a clean cloth.

4. Take a grater and grate the rind of a lemon over the apples.

N. B. - Be very careful to grate only the yellow peel of the lemon, as the white rind is very bitter.

5. Cut the lemon in half, and squeeze the juice through a strainer on the apples.

6. Put the stewpan on the fire to boil, and cook the apples quite tender.

7. Stir the apples occasionally, to prevent them from sticking to the bottom of the pan and burning.

8. Put one ounce of gelatine in a gallipot or small saucepan, with half a gill of cold water, and stand it by the side of the fire to dissolve.

9. When the apples are cooked to a pulp, place a hair sieve over a basin and rub the apples through with a wooden spoon.

10. Now stir the melted gelatine into the apple.

N. B. - Be very careful that the gelatine is quite smoothly dissolved; there should be no lumps.

N. B. - If liked, part of the apple might be colored by stirring in half a teaspoonful of cochineal.

11. Take a pint-and-a-half mould, rinse it out in boiling water, and then in cold water.

12. Ornament the bottom of the mould with pistachio nuts cut in small pieces, or preserved cherries, according to taste.

13. Now pour the apple in the mould, and if part of the apple is colored, you should fill the mould with alternate layers of colored and plain apple.

14. Stand the mould aside in a cool place, to set the apple.

15. For serving, dip the mould in boiling water for a second, and then turn out the apple jelly carefully on to a dish.

N. B. - Half a pint of double cream, whipped to a stiff froth, should be served with the apple jelly, either put round the edge of the dish or in the centre of the mould.