APPLE FLOAT

12 apples, pared and cored
1 1/2 pound of sugar
1 large lemon
1 ounce of gelatin
and water as necessary

Put the apples on with water enough to cover them and let them stew until they look as if they
would break; then take them out and put the sugar in the same water; let the syrup come to a
boil, put in the apples and let them stew until done through and clear; then take them out, slice
into the syrup one large lemon and add an ounce of gelatin dissolved in a pint of cold water. Let
the whole mix well and come to a boil; then pour upon the apples. The syrup will congeal. It is to
be eaten cold with cream.