Cherry Aspic

From 1912:

Make a pint of lemon jelly with little or no sweetening, and when it is lukewarm mix with it a pint of canned cherries, fruit and juice. The jelly should be stiff, so that the addition of the cherries will not thin it too much. Allow for them as you would for wine or cider in making the jelly. In all, you should have a quart when all the ingredients are in. Set it to form in a jelly mold or in nappies if you which to have it in small portions. In serving put a portion upon a leaf of heart lettuce and pour salad dressing over all.