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Prunes in Jelly

Soak two heaping dessertspoons of granulated gelatine in one cup of cold water for one hour. Add one cup of boiling water, one cup of sugar, one cup of white wine or sherry and the juice of one lemon. Cut twelve cooked prunes in quarters. Have ready a mold wet in cold water. Strain into it enough jelly to give about one inch in thickness. Let this harden, add the prunes at equal distances apart, then a second layer of jelly, and when that has hardened, repeat the layers till the mold is filled. When hard, turn out the jelly and serve with whipped cream.