1/2 pint damson puree
1 lb cooking apples
1/2 block lemon jelly
1/2 block orange jelly
1 egg white
To make the damson puree, cook about 1 lb. of damsons in a little water and sugar until soft. Remove the skins and stones from the pulp. Peel and slice the apples and stew in a little water until. soft, then dissolve the two half blocks of jelly in the hot apple. Mix together the damson puree and the apple mixture. Beat the egg white until stiff and fold into the mixture. Put into a glass serving bowl and Ec,:... leave to set.
