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Filling for an Ice Cream Cake

One-quarter box of gelatine; one pint of cream; one teaspoon of vanilla; one tablespoon of wine; one-fourth cup boiling water; one-fourth cup cold water; one-half cup of powdered sugar. Soak the gelatine in the cold water until softened. Whip the cream, placing the froth as it is made in a pan; set in ice water, and when all is whipped, sift over it the sugar. and add the vanilla and wine. Pour the boiling water upon the gelatine, and when the latter is dissolved, strain it over the whipped cream. Then stir (not beat) rapidly, resting the bowl of the spoon upon the bottom of the pan and turning the pan with the left hand while stirring with the right. Stir until the gelatine is thoroughly blended with the cream, and when the filling is nearly stiff enough to drop, spread it on the layers of the cake.