7 c. light cream, scalded
4 env. unflavored gelatin
1 c. light cream
2 tsp. almond flavoring
4 c. blanched almonds, chopped
1 1/2 c. sugar
1 tsp. salt
2 c. light corn syrup

Scald light cream and sugar, soften gelatin in 1 cup light cream for 5 minutes, then dissolve in the hot cream and sugar mixture. Add the corn syrup, salt and almond flavoring. Cool, refrigerate until mixture begins to jell, then add the almonds chopped very fine. Mold in a 4 quart mold, if not a 4 quart, 2 quart molds will do the job. Chill and unmold by dipping in hot water. Turn out on a chop plate and garnish with whipped cream and bits of candied cherries. The amount makes 12 servings.