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Jelly with Fruit Champagne

Put into a stewpan the whites of three well-beaten eggs, three-fourths of a pound of powdered sugar, the juice of one lemon, two ounces of gelatine, and one quart of water; whisk it over the fire until it boils. Remove the jelly from the fire, strain it two or three times through a jelly-bag till quite clear, and when cold stir in one pint of champagne. Make a mixed mince of apples and pears which have been boiled in syrup, and cut to olive-shapes preserved apricots, greengages and dried cherries. Pour a little jelly into the bottom of a plain cylinder-mould, then a layer of fruit, a layer of jelly, and so on until the mould is nearly full. Pack the mould in ice, and when set fill it up with plain jelly, place a baking-sheet with ice on it over the mould, and allow it to freeze for two hours. It is then ready for serving.