Soak 1 oz. sheet gelatine in one-half cup of cold water. Press one pint of fresh fruit (or canned fruit may be used instead) through a sieve. Pour one-fourth of a cup of boiling water on the gelatine, and strain it into the fruit.

When the jelly begins to set, fold in one pint of whipped cream, stirring until well mixed.

Strawberries, raspberries and peaches are the fruits generally used for this recipe.

A porcelain mould should be used for the fruit mixtures, as tin sometimes discolours the cream.