Dissolve the gelatine in the cold water. Add the boiling water, sugar and the juice. Cook five minutes and strain through cheese cloth. Divide into two portions. Add the beaten yolks of the eggs to one portion and the nuts. Add the cream to the other portion and whip until stiff or the beaten whites of two eggs if you haven't cream. Place in moulds. Cut the white jelly into cubes and heap them at the base of the yellow mold. Serve with whipped cream which may be capped with chopped pineapple. Maraschino cherries or fresh strawberries.
Attributed to Mrs. Whitehead.