Sprinkle gelatin on water; soak a few minutes.
Beat egg yolks slightly, and add the applesauce, ginger, cinnamon, milk, lemon juice and rind, and half the sugar.
Cook over boiling water, stirring constantly, 20 to 25 minutes.
Add gelatin to the hot mixture; stir until dissolved. Cool until thick but not set.
Add salt to egg whites and beat until stiff. Add rest of sugar slowly, beating constantly. Blend with the thickened gelatin mixture.
Pour into the shell and sprinkle with nutmeg, if desired. Chill until firm.
Applesauce
Wash, quarter, and core apples.
Cook until soft with a small amount of water in a covered pan. Put apples through a sieve or food press. Add a few grains of salt, and sweeten to taste while still hot.
Quick applesauce. Pare quartered and cored apples. Cook as above. When apples are tender, crush pieces with a potato masher or stir until smooth. Add salt and sweeten as above.