2 tablespoons granulated gelatine.

1 pint grape juice Whites 4 eggs.

cup heavy cream.

Put gelatine in grape juice and heat in double boiler until gelatine has dissolved. Strain into bowl, set bowl in saucepan of ice water and when mixture begins to thicken, fold in whites of eggs, beaten until stiff. Half fill individual moulds (first dipped in cold water) with mixture. To remainder add cream, beaten until stiff. Fill moulds with cream mixture and chill. Remove from moulds to serving dish and garnish with whipped cream, sweetened and delicately flavored with vanilla.