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Jelly with Whipped Cream

Prepare one and one-half pints of clear jelly flavored to taste. Rinse the inside of a cylinder-mould with clear cold water, fill it with the jelly, and stand it on the ice to set. Whip three-fourths of a pint of cream together with a glass of white wine and a little sugar. When the jelly is firm, turn it onto a dish, fill the center with whipped cream, pour a small quantity round the dish, garnish the jelly with candied cherries, and serve.