|4 Large Apples||1 Pt. Water|
|1 Pkt. EDMONDS Cherry Jelly Crystals||1 Egg White|
Peel and slice apples. Put into a saucepan with the water and cook slowly. Dissolve Jelly Crystals in the strained juice from the apples. When the jelly is nearly set, stir in the apple pulp and stiffly beaten egg white. Beat, and put into a dish to set. Serve with cream.
|4 Medium sized apples||Rind of one Lemon|
|2 ozs. preserved ginger||¼ Teaspoon of Cinnamon|
|3 Breakfast cups water||½ Breakfast Cup Sugar|
1 Pkt. EDMONDS Raspberry Jelly Crystals
Polish the apples. Core, but do not peel them. Fill the cavities with chopped ginger. Put sugar, water, lemon rind and cinnamon into a saucepan and bring to the boil. Cook apples in the syrup slowly until tender, but not broken. Put each apple into a wet mould or small basin, and use strained syrup to dissolve the jelly crystals. Cover the apples with the jelly and leave to set. Turn out each mould and decorate with whipped cream. The apples may be set in one dish if desired.
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