Instructions: Take one ounce box of gelatine; put to soak in a pint of cold water for an hour. Take the juice of three lemons, and one orange, with three cups of sugar; add this to the gelatine, and pour over all three pints of boiling water; let this boil up once, stirring all the time.

Take two molds of the same size, and pour half your jelly into each.

Stir into one mold half a cup of candied cherries, and into the other one pound of blanched almonds. The almonds will rise to the top. Let these molds stand on ice, or in a cool place until thoroughly set-twenty-four hours is best. When ready to serve, loosen the sides, and place the almond jelly on top the other, on a fruit platter. Slice down, and serve with whipped cream.

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