Soak gelatine in cold water, dissolve in boiling water, and add sugar. When mixture is cold, add cream, beaten until still, almonds, macaroons, marshmallows and candied cherries. Flavor With vanilla or sherry. Turn into a mould, first dipped in cold water, and chill. Remove from mould and serve with Angel Cake.
This dessert may be made more elaborate by cutting the top from an angel cake, and removing some of the inside, leaving a case with three-fourths inch walls, then filling case with mixture replacing top of cake, covering with frosting, and garnishing with candied cherries and blanched almonds.
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