Required: Four medium-sized apples.

Half a pint of water.

Two ounces of loaf-sugar.

Half a lemon.

Five sheets of gelatine.

One clove.

Cochineal. For decoration:

Cream.

Cherries.

Angelica.

Wash the apples; do not core or peel them, but cut each in eight. Put the pieces in a stewpan with the water, sugar, clove, and the thinly-pared rind of the lemon. Cook these gently until the apple feels soft, then rub it through a sieve. Dissolve the gelatine in two tablespoonfuls of warm water, then strain it into the apple pulp, mix it well in, and add a few drops of cochineal to make the mixture a very delicate pink tint. Rinse a plain mould in cold water, pour in the mixture, and leave it until cold and set; then dip the mould in tepid water, and turn the contents onto a glass dish. Whip the cream until it will just hang on to the whisk, sweeten and flavour it to taste, put it in a forcing bag, and de-c orate the mould in any pretty design with it, adding, if liked, a few cherries and pieces of angelica.

N.B. - If preferred, the cream and cherries may be omitted altogether. This mixture is very effective set in tiny moulds.