Pare, quarter and core tart apples, and cut the quarters into two or three pieces. Put these into an earthen dish - a new bean pot, or a casserole is suitable - with layers of sugar between, using a cup and a half of sugar for about a quart of slices. Add fourth cup of water, cover and let cook in a very slow oven three or more hours. When tender and very red and juicy add to the hot juice, drained from the apples, a scant fourth package of gelatine, softened in cold water, also a little lemon juice, if desired. Carefully lift a few pieces of apple at a time and dispose in an earthen bowl, adding a teaspoonful of the liquid, until all the ingredients are used. Let stand until cold and set, then turn from the mould and ornament with a piping of thick cream, beaten solid, or surround with thin cream, beaten with a whip churn and drained. Syrup from a jar of preserved ginger may be added to the cream before whipping. The apples are also particularly good served hot, without gelatine, with cream and preserved ginger.