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Diplomatic Cream

Soak one ounce of gelatine in one teacupful of cold water. Pour one pint of cream into a saucepan and place it over the fire for a few minutes to warm slightly, then whip it and remove the froth; add enough milk to the cream that is left to make one pint in all, put in six ounces of sugar and boil up. When it boils add the gelatine, stirring rapidly until the latter dissolves. Strain it through a sieve into a basin in which the whites of four or five eggs have previously been whipped and add one teaspoonful of essence of vanilla and one tablespoonful of light wine. Stir well and when it begins to thicken add the whipped cream and, when thick enough to drop, one breakfast cupful of mixed candied fruit. Place in a mould, set it on the ice, and when well set turn it out and garnish with angelica leaves, wine jelly or fruit. A pint of blanched almonds finely chopped may be used instead of, or as well as, the candied fruit.