Aplets and cotlets

MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Aplets and Cotlets
  Categories: Candies
       Yield: 64 servings
  
       3 tb Gelatin
       3 c  Apple juice or unsweetened
            -apricot juice
   1 1/3 c  Granulated sugar
       2 tb Each lemon and lime juice,
            -or more as needed
     2/3 c  Cornstarch
       2 c  Walnuts, chopped
       1 c  Powdered sugar
  
   Makes about 64 small cubes
   
   Soften the gelatin in 1/2 cup of the apple juice.  Boil remaining
   juice with the sugar for 15 minutes to concentrate it.  Mix the lemon
   and lime juice, and add all but 1/4 cup cornstarch to dissolve it in
   the mixture. Add both gelatin mixture and cornstarch mixture to the
   boiled juice and boil again rapidly for 10 minutes until very thick,
   stirring constantly. Taste for sweet and sour and add more lemon
   juice if wanted.
   
   Mix in the walnuts and pour mixture into a 9-by-9-by-2-inch baking
   pan that has been dipped in cold water.  Let paste harden 12 hours or
   overnight, then cut with a sharp knife into squares. Mix together the
   reserved 1/4 cup cornstarch and powdered sugar. Remove squares with a
   spatula and roll each in the powdered sugar mixture (the cornstarch
   helps keep the sugar dry).
   
   I Hear America Cooking From the collection of Jim Vorheis
  
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