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Newport Whips

For Newport whips stand I glass of red raspberry jelly in a warm place where it will gradually soften to a thick syrup. Beat the whites of 2 eggs until foamy, add to the softened jelly, then gradually pour in I cupful of very heavy cream.

Stir in 1/2 cupful of sifted powdered sugar (less if the jelly is very sweet) and beat with a churn or dover beater. Lift off the froth as it rises, and place on a sieve to drain. When no more froth appears divide the liquid among the proper number of glasses and top each with a portion of the froth. Serve icy cold.