Apple Jelly. (Nice.)
1 dozen well-flavored pippins.
2 cups powdered sugar.
Juice of 2 lemons—grated peel of one.
½ package Coxe’s gelatine soaked in 1 cup of cold water.
Pare, core and slice the apples, throwing each piece into cold water as it is cut, to preserve the color. Pack them in a glass or stoneware jar with just cold water enough to cover them; put on the top, loosely, that the steam may escape; set in a pot of warm water and bring to a boil. Cook until the apples are broken to pieces. Have ready in a bowl, the soaked gelatine, sugar, lemon-juice and peel. Strain the apple pulp scalding hot, over them; stir until the gelatine is dissolved; strain again—this time through a flannel bag, without shaking or squeezing it; wet a mould with cold water and set in a cold place until firm.
This is very nice formed in an open mould (one with a cylinder in the centre), and with the cavity filled and heaped with whipped cream or syllabub.