Whole Fruits in Jelly

Very bright jelly only should be used for this purpose; and a plain mould, without a pipe or cylinder, is best calculated to show the fruits; these should be so placed in the mould, as when the jelly is turned out upon its dish, to resemble the woodcut.

Macedoine of Whole Fruits in Jelly

This is to be effected—first, by placing the mould in ice in the usual way, and then, after having prepared a layer of jelly at the bottom of the mould—nearly an inch thick, and when it has become set firm, putting in the fruit intended to surmount the group, and then, as the jelly added to support this in its desired position becomes set, continuing to place the other fruits until the group is completed: fill up the mould with jelly, and when set firm, turn it out on its dish.