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Apple Sponge

1½ box of gelatine I pound of apples I pound of sugar Grated rind of one and 3 eggs juice of two lemons 1/2 pint of boiling water Boil the sugar and water until clear, take the scum from the surface. Pare the apples, core and slice them into this syrup. Stew until tender. Cover the gelatine with cold water and let it soak while the apples are stewing; add the gelatine to the apples when they are done, then press the whole through a sieve, add the rind and juice of the lemons, and stir until cold and slightly thickened. Beat the whites of the eggs to a stiff froth, stir them into the apples and beat until cold and thick, then pour into a mould to harden. Make a Vanilla Sauce from the yolks of the eggs (see recipe). Serve the sponge in a dessert dish, with the sauce poured around it.

Peach Sponge may be made the same way, using one pound of peaches instead of a pound of apples.