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Champagne Jelly in Glasses

Put fifteen leaves of gelatine in a basin, cover them with cold water and allow them to soften for half an hour; then drain off the water. Find out the consistence of the gelatine, pour it into the champagne glasses, not allowing the liquid to come quite to the brim, place them in a bucket, surround them with ice, cover the top and allow the jelly to set. Pour into a basin a little dissolved jelly and whip it until it is white and frothy; then take up tablespoonfuls and put it into each of the glasses when the other jelly is set. When the froth is cool wipe the glasses and serve.