Make up the jelly with half a pint of water and leave until nearly setting.
Crumble the cheese and mash with a fork, add the mayonnaise, diced pepper, celery and apple.
Whip the evaporated milk or cream with 1 tablespoon lemon juice and fold into the cheese mixture, then fold in the jelly and Worcestershire sauce.
Mix well and pour into a mould and leave to set.
When firm, turn out and serve.