---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Grape Sponge
  Categories: Desserts, Heirloom
       Yield: 10 Servings
  
       4 ts Plain gelatin
       2 tb Cold water
     1/2 c  Boiling water
       1 c  White sugar
       1 c  Grape juice
       1 tb Lemon juice
       1 tb Orange juice
       2    Egg, whites
     3/4 c  Whipping cream
  
   Let gelatin stand in cold water until soft, then
   dissolve in boiling water.  Add sugar and fruit
   juices, and chill until mixture begins to set. Beat
   until frothy.  Whisk in the stiffly beaten egg whites
   and beat mixture until almost firm.  Fold in the
   whipped cream.  Pile in sherbet glasses.  Garnish with
   whipped cream topped with a candied violet or
   sprinkled with mauve trimettes.  Makes 10 to 12
   servings. Source: Heritage Recipes ch.
  
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