4 ts Plain gelatin
2 tb Cold water
1/2 c Boiling water
1 c White sugar
1 c Grape juice
1 tb Lemon juice
1 tb Orange juice
2 Egg, whites
3/4 c Whipping cream
Let gelatin stand in cold water until soft, then
dissolve in boiling water. Add sugar and fruit
juices, and chill until mixture begins to set. Beat
until frothy. Whisk in the stiffly beaten egg whites
and beat mixture until almost firm. Fold in the
whipped cream. Pile in sherbet glasses. Garnish with
whipped cream topped with a candied violet or
sprinkled with mauve trimettes. Makes 10 to 12
servings. Source: Heritage Recipes ch.
