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Apple Flummery

Pare, core, and slice two pounds of apples, and put them into a stewpan with one pound of sugar, the finely-chopped rind of a lemon, and sufficient water to cover them. Let them stew gently until quite tender, then drain them from the juice, and beat them to a pulp. Soak an ounce of gelatine in a little cold water for twenty minutes. Put it into a saucepan with the apple-juice, and stir until the gelatine is dissolved: add the apples and a cupful of cream. Stir for a few minutes over the fire, but do not let the mixture boil. Turn it into a mould that has been soaked in cold water, let it stand until stiff, then turn out, and pour a good custard over it. Time to stiffen, eight or ten hours. Probable cost, 1s. 10d., exclusive of the custard. Sufficient for six persons.