Make a blackberry jelly pouring a thin layer in a shallow square pan. Allow the mixture to partly set, then arrange very large and ripe blackberries in rows on the jelly. Pour over these the remaining jelly and let chill. Cut in cubes, each containing a whole berry. Serve, piled on a plate, and garnish with whipped cream put through the pastry bag.
1 quart blackberries.
1 cupful sugar.
1 3/4 tablespoonfuls granulated gelatin water.
Wash berries carefully, crush, and put in a saucepan with the sugar, allowing them to simmer for five minutes to draw out the juices. Rub through a fine sieve; add the juice of the whole lemon and the grated rind of half. Add enough water to make three cupfuls of liquid, heat but do not boil, and stir in the gelatin, which should be previously soaked in two-thirds cupful of cold water. Pour into individual molds, let stand until the next day and serve with sweetened whipped cream.