Soak the gelatine in half the water.
Wash and slice the apples.
Put them in a stewpan with the sugar and thin lemon rind and juice and remainder of the water.
Stew until soft, then rub through a hair sieve.
Melt the gelatine; mix it thoroughly with the apples.
Colour with cochineal, and pour the mixture into a wetted mould.
Note: This sweet looks very nice when it is made in a border mould. It is then served with whipped cream or white of egg in the middle.
Peaches, prunes, or any suitable fruit may be substituted for the apples.