Peel some small apples, remove the cores with a column cutter and poach them in vanilla-flavoured syrup.
When very cold, drain, dry and coat with red-currant jelly., Place each apple on a tartlet case filled with blancmange, then arrange them on a round dish.
Garnish the centre of the dish with chopped Maraschino jelly.
© 1903 All rights reserved. Published by Taylor and Francis.