Dissolve half-an-ounce of Nelson's Gelatine, previously soaked in
half-a-pint of cold milk, in half-a-pint of sweetened boiling milk or
cream. Dissolve a pint bottle of Cherry Jelly as directed. When the last
is on the point of setting put a layer into a mould, then a layer of the
cream, each of these about an inch deep, and fill up the mould in this
way. This quantity of material will make two handsome moulds, suitable
for a supper party.