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Apples in Jelly

5 apples. 1 1/2 cups sugar. 1 1/2 cups water. 1/2 cup raisins. 1 15-cent bottle maraschino cherries. 2 tablespoons gelatin soaked in 1/2 cup water. Juice 1 lemon.

Put on sugar with water, cook into sirup. Peel and core five apples, stuff with raisins and cherries. Place in sirup and cook until tender; take out carefully and place on dish an inch deep on sides. Add lemon and cherry juice to sirup, also gelatin. When thoroughly dissolved and nearly cool, pour around and over apples. Color any shade with color paste. Cut out apples with round cutter if it is to be served as individuals. They are pretty served in crystal dish with meat course.