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Kirsch Jelly with Cherries

Put in some syrup boiled at thirty degrees one pound of morello cherries, and boil them for five minutes. Put in a stewpan two ounces of gelatine, the beaten whites of three eggs, one pound of sugar and three pints of water, with the juice of a lemon. Whisk it over the fire until it boils, turn it out and add one and one-half teacupfuls of kirsch after it is cold. Crack about fifty cherry stones, blanch and peel the kernels, drain the cherries, and put a layer first of jelly and then of cherries and a sprinkling of the kernels in a plain cylinder-mould, and keep on in this way till the mould is full. Cover with a tin sheet, pack it in ice, put ice on the tin, and let the jelly freeze for two hours. Turn it out of the mould onto an ornamental dish. The jelly may be garnished with crystallized fruits.