Applesauce: Use tart apples for the applesauce, no sugar when cooking and very little water. It should be as thick as possible (drain off water as it cooks). Use a heavy pan so the applesauce will cook without sticking. Soak the gelatin in 1/2 c. of the applesauce. Bring the rest of the applesauce and the sugar to a boil. After it is boiling, add in the applesauce-gelatin mix and bring back to a slow boil for 15 min, stirring almost constantly. Add in the walnuts, lemon extract and vanilla. Pour into a buttered pan. Let stand at least 24 hrs, then cut into squares and roll in confectioners' sugar. Store in refrigerator. A 8-inch square pan, might make the candy too thick. A 9 by 13-inch pan would probably make it too thin. The mix should be about 3/4-inch deep, so adjust the pan size. Cotlets: Use 1 c. apricot jam and 1 c. applesauce, cutting sugar to 3 c.. Or possibly use canned unsweetened apricots, liquid removed. Mash well with a potato masher. Use 2 c. mashed apricots and and follow recipe as written. /CANDY