Apples in Red Jelly

Ingredients

• 6 good-sized apples
• 12 cloves, pounded sugar
• 1 lemon
• 2 teacupful water
• 1 tablespoonful gelatine
• a few drops of prepared cochineal

Instructions

1. Choose rather large apples;
2. peel them and take out the cores, either with a scoop or a small silver knife, and put into each apple 2 cloves and as much sifted sugar as they will hold.
3. Place them, without touching each other, in a large pie-dish;
4. add more white sugar, the juice of 1 lemon, and 2 teacupfuls of water.
5. Bake in the oven, with a dish over them, until they are done.
6. Look at them frequently, and, as each apple is cooked, place it in a glass dish.
7. They must not be left in the oven after they are done, or they will break, and so would spoil the appearance of the dish.
8. When the apples are neatly arranged in the dish without touching each other, strain the liquor in which they have been stewing, into a lined saucepan;
9. add to it the rind of the lemon, and a tablespoonful of gelatine which has been previously dissolved in cold water, and, if not sweet, a little more sugar, and 6 cloves.
10. Boil till quite clear; colour with a few drops of prepared cochineal, and strain the jelly through a double muslin into a jug;
11. let it cool _a little_;
12. then pour it into the dish round the apples.
13. When quite cold, garnish the tops of the apples with a bright-coloured marmalade, a jelly, or the white of an egg, beaten to a strong froth, with a little sifted sugar.