Jelly With Fruit


This is an elegant sweetmeat, and with clear jelly and care in moulding,

can be made by inexperienced persons, particularly if Nelson's Bottled

Jelly is used. If the jelly is home-made the recipe for making a "quart

of jelly" will be followed. When the jelly is on the point of setting,

put sufficient into a cold mould to cover the bottom of it. Then place

in the centre, according to taste, any fine fruit you choose, a few

grapes, cherries, strawberries, currants, anything you like, provided it

is not too heavy to break the jelly. Put in another layer of jelly, and

when it is set enough, a little more fruit, then fill up your mould with

jelly, and let it stand for some hours.



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