boil the apples till
they are quite tender, stirring occasionally to prevent the fruit
sticking to the bottom of the pan; or the apples can be steamed in a
potato-steamer, afterwards adding lemon-juice and sugar. Soak an ounce
of Nelson's Gelatine in a gill of cold water, dissolve it, and when the
apples are cooked to a pulp, place a hair sieve over a basin and rub the
apples through with a wooden spoon; stir the melted Gelatine into the
apples, taking care that it is quite smoothly dissolved. If liked,
colour part of the apples by stirring in half a spoonful of cochineal
colouring.

Rinse a pint-and-a-half mould in boiling water, and then in cold water;
ornament the bottom of the mould with pistachio nuts cut in small
pieces, or preserved cherries, according to taste. When on the point of
setting put the apples into the mould, and if any part of the apples are
coloured, fill the mould alternately with layers of coloured and plain
apples. Stand the mould aside in a cool place to set the apples, then
turn out the jelly carefully on a dish, and send to table with cream
whipped to a stiff froth.

LEMON SPONGE.

To an ounce of Nelson's Gelatine add one pint of cold water, let it
stand for twenty minutes, then dissolve it over the fire, add the rind
of two lemons thinly pared, three-quarters of a pound of lump sugar,
and the juice of three lemons; boil all together two minutes, strain it
and let it remain till nearly cold, then add the whites of two eggs well
beaten, and whisk ten minutes, when it will become the consistence of
sponge. Put it lightly into a glass dish immediately, leaving it in
appearance as rocky as possible.

This favourite sweetmeat is also most easily and successfully made with
Nelson's Lemon Sponge. Dissolve the contents of a tin in half-a-pint of
boiling water, let it stand until it is on the point of setting, then
whip it until very white and thick.

If any difficulty is experienced in getting the Lemon Sponge out of the
tin, set it in a saucepan of boiling water for fifteen minutes. In cold
weather also, should the sponge be slow in dissolving, put it in a
stewpan with the boiling water and stir until dissolved; but do not boil
it. It is waste of time to begin whipping until the sponge is on the
point of setting. A gill of sherry may be added if liked, when the
whipping of the sponge is nearly completed. Put the sponge into a mould
rinsed with cold water. It will be ready for use in two or th