1 pkg. cherry gelatin
2 c. water
1 c. applesauce
1/3 c. red hots

Dissolve red hots in 2 cups hot water. Water must be left on low flame and red- hots stirred constantly until dissolved. Measure red-hot mixture to be sure you have 2 cups liquid. Add gelatin and dissolve; cool. When partly set, add applesauce. Let set.