Soak one tablespoonful of granulated gelatin in three tablespoonfuls of cold water five minutes. Add one fourth cupful of boiling water, and as soon as gelatin is dissolved add one and one-half cupfuls of dark red canned cherries (stoned and cut in halves) and one-half cupful of juice drained from the canned cherries.
When mixture begins to thicken, add the whites of two eggs, beaten until stiff, and a few grains of salt. Turn into a mold first dipped in cold water, and chill thoroughly.
Remove from mold to serving-dish, and surround with whipped cream sweetened and flavored with vanilla. Sprinkle with Jordan almonds, blanched, cut in shreds lengthwise, and baked in a slow oven.