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Jelly, with Whipped Cream

Make a pint and a half of clear wine jelly (see MADEIRA WINE JELLY), and pour it into a well-wetted mould, open in the centre, so as to form a border. Set it in the refrigerator or on ice to become firm. When wanted for the table, whip half a pint of cream, stir in six ounces of glace fruits cut into dice, and a table-spoonful of brandy; turn out the jelly carefully, fill the centre with the cream, etc., making it into a cone shape, and serve.