Applets and Cotlets

2 cups unsweetened applesauce
3 envelopes unflavored gelatin
1 (3 oz) pkg. lemon jell-o
4 cups sugar
2 tsp. lemon extract
2 cups chopped nuts
Icing sugar
2 Tbsp. cornstarch

Combine applesauce, gelatins, cornstarch and sugar; stir and cook over low heat to boiling; stirring constantly. Simmer for 20 minutes. Remove from heat and add the lemon extract and nuts; mix thoroughly.
Pour into 9×13 inch pan which has been lined with heavy foil. Do not grease. Leave in pan, at room temperature, for 24 hours. Turn onto a board covered with icing sugar; carefully remove foil (it will be sticky on the bottom.) Cut applets into small pieces and roll in icing sugar. Allow pieces to air-dry for about 24 hours before storing in the fridge or freezer. Makes about 2 lbs.

Cotlets:
Substitute drained apricots, pureed in blender, for applesauce. Substitute orange flavored or apricot flavored gelatin for lemon gelatin. Omit lemon juice.