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Jelly, Open, with Whipped Cream

Prepare a pint and a half of perfectly transparent jelly, either calf's foot, isinglass, or gelatine; colour it, if liked, with two or three drops of cochineal, and put it into a damp mould made with an opening in the centre on purpose for dishes of this description. When the jelly is firmly set, have ready three-quarters of a pint of whipped cream nicely flavoured and sweetened. Pile this in the opening as high as possible, and it is ready to serve.