1/2 envlope Knox Sparkling Gelatine.

1/2 pint heavy cream 3/4 cup milk.

1/4 cup cold water 1/4 cup scalded milk 1/2 cup sugar Whites of two eggs.

1/2 cup cooked prunes, cut in pieces 1/3 cup chopped figs.

Soak gelatine in cold water five minutes, dissolve in scalded milk, and add sugar. Strain into a bowl, set in pan containing ice water, and stir constantly until mixture begins to thicken: then add whites of eggs, beaten until stiff, heavy cream, diluted with milk and beaten until stiff, prunes and figs. Turn into a wet mold, the bottom and sides of which are garnished with halves of cooked prunes, and chill. Remove from mold to serving dish, and garnish with whipped cream (sweetened and flavored with vanilla), forced through a pastry bag and tube, and chopped pistachio nuts.

Courtesy Knox Gelatine Company.