Take enough fresh, ripe currants and raspberries to make half a cupful
of juice of each, and press through a sieve fine enough to retain the
seeds; or the fruit may be strained and squeezed through cheese cloth.
Take also enough ripe cherries to make a cupful of juice and mix all
together. Put a quart of boiling water in a saucepan over the fire with
four ounces of sugar and two ounces of almonds blanched and cut fine.
Mix five ounces of arrowroot or the same quantity of potato flour with
the cold fruit juices, stir it into the boiling water and let it boil
about five minutes, turn it into a wet mould, and when cold set on the
ice. This should be made the day before it is to be served. Serve with
cream.