Gelatine With Fruit Recipe

Take one ounce box of gelatine; put to soak in a pint of cold water for

an hour. Take the juice of three lemons and one orange, with three cups

of sugar; add this to the gelatine, and pour over all three pints of

boiling water: let this boil up once, stirring all the time. Take two

moulds of the same size, and pour half your jelly into each. Stir into

one mould half a cup of candied cherries, and into the other one pound

of blanched almonds. The almonds will rise to the top. Let these moulds

stand on ice, or in a cool place until thoroughly set, twenty-four hours

is best. When ready to serve loosen the sides, and place the almond

jelly on top the other, on a fruit platter. Slice down and serve with

whipped cream.

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