Nut Frappe

Soak 1/2 envelope Knox Sparkling gelatine in 1/4 cup cold water 10 minutes and dissolve over hot water. Add dissolved gelatine to 1 cup cream, 3/4 cup milk, 1/2 cup sugar and stir in beaten white of 1 egg. When cold, add - cup cooked pineapple and strawberries (or conserve may be used), also 1 cup chopped nuts. Serve ice cold in sherbet glasses.