1 tbsp. (1 pkg.) unflavored gelatin
1/4 c. cold water
1 c. boiling water
1 med. to lg. apple
Pinch of cinnamon
Pinch of nutmeg
3 tbsp. lemon juice
1/2 c. sugar
Dash of salt
3 egg whites

Sprinkle gelatin over cold water; add boiling water and stir until dissolved. Chill.

Peel and grate apple with fine grater; add spices, lemon juice, and half the sugar. Combine with chilled gelatin. Chill again in refrigerator or over ice water until quite stiff.

Meanwhile, add salt to egg whites; beat until stiff. Slowly add rest of sugar and continue beating. Whip stiffened gelatin with rotary beater until foamy; fold in egg whites. Pour into mold rinsed with cold water.

Chill until firm; unmold and serve with custard sauce made from the 3 egg yolks and flavored with brandy or a combination of almond and vanilla extract. Yield: 6 servings.

GLAMOUR NOTE: Ideal ending for heavy meal. A chilled dessert of delicate color on frosty plate.