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Plum Shape

Put one-half pound of fine ripe plums into an enameled saucepan, pour over them one cup of sugar and one cup of water, and simmer gently until they are quite soft. Remove the stones, and drain off the syrup. Put the pulp into a bowl, return the syrup to the saucepan, and dissolve in it one-half ounce of gelatine which has been softened in a little cold water. If not sweet enough, add more sugar, then add the plum pulp, and one-half cup of blanched almonds coarsely chopped. Mix all well together, pour the mixture into a border mold, and stand aside to set. When quite cold, turn out onto a glass dish, and fill up the center with whipped cream. Stick blanched almonds cut in strips all over the jelly.