This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
1 cup boiling water.
1 cup sugar.
1 tablespoon granulated gelatine 1/4 cup cold water.
Whites 3 eggs.
1 1/2 tablespoons Sauterne.
1 1/2 tablespoons Sherry.
Put sugar in small saucepan, pour over boiling water, set on range, bring to boiling point and let boil three minutes. Remove from range and add gelatine which has soaked in cold water fifteen minutes. Beat until mixture begins to stiffen; then add whites of eggs, beaten until stiff, and continue the beating twenty minutes. Divide the mixture into thirds. To first third add Sauterne, to second third add one-half the Sherry and color pink; to remaining third add remaining Sherry and color green. Arrange in layers in a fancy mould, first dipped in cold water, first the pink, then the white, then the green.
Chill thoroughly, remove from mould and serve with thin cream.