(Marie Moran)

Soak half a box of gelatine in half a cup of cold water. Peel, core, and quarter two quarts of tart apples. Put a pint of water, the same of granulated sugar, the juice of a lemon, and a pinch of ginger in a saucepan. When the sugar is dissolved, let it boil ten minutes, then put in the apples, a few at a time. Let them cook till tender, but not broken. Take out with a wire spoon and spread on a dish. When all the apples are cooked, pour the gelatine into the syrup, and stir until melted. Then set in cold water and stir until it begins to jelly. Wet a fancy mould, pour in some of the jelly, then arrange the apples in a layer, with a few bits of preserved ginger and lemon strewed over them; pour over the rest of the semi-liquid jelly and set the mould away to harden. Serve with whipped cream.