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Cream Jelly with Fruit

Soak one ounce of gelatine in one-half pint of milk for four or five hours. Then scald one and a half pints of milk and pour over it, adding at the same time one-half pound of powdered white sugar. Stir over the fire until it is nearly boiling, then strain and divide into two equal parts. Put one-half in a saucepan over the fire and mix in with it the beaten yolks of three eggs; stir it until it begins to thicken, then pour it into a basin and let it cool. Whisk the whites of three eggs to a stiff froth and also beat up one pint of rich cream to a stiff froth. Divide the frothed white of egg into two separate parts, or heaps. As the white gelatine begins to set, whip into it gradually one-half of the white of egg froth in small quantities, alternating with all the whipped cream. Into the yellow gelatine, whip in gradually a little at the time, the other half of the frothed white of egg. Then stir into the yellow gelatine a flavoring of vanilla, and into the white gelatine the strained juice of a lemon. Dampen the inside of a deep fluted mould with cold water, lay in the bottom of it a row of crystallized cherries, then pour in a layer of the white gelatine; allow it to set and then put over it a layer of slices of crystallized apricots or peaches, pour over them a layer of the yellow gelatine, and alternating in this way until the mould is full. Set the mould on ice, and when quite firm, dip a cloth in hot water, wring it out, wrap it round the mould for an instant and turn it out on a glass dish. Serve cream with it.