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Plums in Jelly

Soak two ounces of gelatine in a pint and a half of water for one hour; then add the juice of three lemons, one-half pound of loaf sugar, and the whites of five eggs beaten in a gill of water. Stir all together over the fire until boiling.

Then pass through a flannel jelly bag several times, until quite clear. Cut two dozen ripe plums into strips, take the kernels out of the stones, and mix both fruit and kernels in the jelly. Pour it into a wet mold, and set aside until firm.

When required to serve, turn out on a glass or silver dish. Serve with whipped cream and macaroons.