Nut-Apple Jellies

• 2 lb. sound cooking apples
• ½ pint water
• 4 oz.

Slice the apples, leaving peel and core, and simmer with the water until cooked. Rub through a nylon sieve. Boil the fruit pulp until the liquid has reduced and it is quite thick. Measure the purée, and to each pint allow:

Add the sugar to the apple purée and boil the mixture, stirring, until a teaspoonful dropped in cold water holds its shape. Mix together the gelatine and lemon juice,