Jellied Apples
Peel and core firm tart apples. Put them over the fire in just enough water to cover them, sprinkling them generously with white sugar. Cook slowly at the back of the fire until the apples are tender. Take them out with a split spoon. Bring the liquid left from them to a boil and add to it a tablespoonful of gelatine which has been soaked for half an hour in a very little cold water. When this is dissolved, pour all over the apples, which should have been arranged nicely. Let them become ice cold before serving them. Eat with cream, whipped or plain.