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Nut Jelly

2 ounces of grated almonds 2 ounces of grated pine kernels 1 1/2 pints of milk 2 tablespoons of cream 1 1/2 ounces of vegetable gelatine 1 ounce of sugar Soak the gelatine all night in a little of the milk; put the remainder of the milk into a double saucepan, and bring to boiling point, then add the gelatine, and allow it to boil for five minutes; pour this over the very finely ground nuts, add the sugar and cream, and beat all together for ten minutes. Pour into a mold, rinsing the mold with cold water first, and put it to set until next day.