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Casserole of Apples

2 pounds of apples 2 ounces of vegetable gelatine 1 teaspoon of essence of ginger 6 ounces of sugar Dissolve the gelatine in a pint of cold water, add the sugar and a teaspoon of essence of ginger. Put in into a stewpan, and let it boil for five minutes, taking care it does not burn. Next, put the apples--pared, cored and quartered, into the liquid, to boil until soft but not broken. Take out the apples, and place them in the casserole mold rinsed out with cold water. Strain, and color the liquid with cochineal, and pour it over the apples. Serve cold.