t than will
display itself well. The bunches are to be isolated, not allowed to
touch each other, and for this reason it may not be possible to lay more
than one cluster at the bottom, if the mould is small there. In this
case dispose a bunch of black cherries and leaves gracefully in the
centre, pour in more jelly, half an inch or so, then nearer the sides
arrange lighter-colored cherries, two or three clusters, no more. The
fruit is only intended as an ornament. A jelly that is quite as pretty
may be made by using clusters of red and white, or red, white, and black
currants. The red and white ones should have two or three young leaves
attached, and each cluster be perfect; no black-currant leaves must be
used, as they have a strong flavor.

_Jelly with Candied Fruits._--Make a quart of maraschino jelly, which is
done by omitting the rum, lemon, and cinnamon from the last recipe, and
using in place of rum a gill of maraschino, and water in place of lemon
juice. The jelly must be very pale. Choose the fruits of as bright
colors as possible--small green oranges, red cherries, bright yellow
mirabelles, angelica perfectly green. Cut the oranges in half--two or
three will suffice--leave mirabelles and cherries whole; apricots cut
in half-moons. The angelica, if cut across a quarter-inch thick, will
form rings, but if something more ornamental is desired it can be split
lengthwise, softened in hot water, wiped, then tied into small
love-knots. Pour into a mould set in ice (the melon shape is excellent
for these jellies) an inch of jelly, let it set; then scatter in a few
pieces of bright-colored fruit, always the best side downward; pour in
an inch more of jelly, and when set more fruit, keeping the brighter
pieces towards the side; if you have knots of angelica, put them near
the side. Always see that one layer of fruit and jelly is nearly set
before adding more.

Although fruits added to jellies in the way just described are chiefly
for decorative effect, they do add very greatly to the pleasure of
eating them; but jellied fruits, as distinguished from _fruits in
jelly_, are a delicious mode of eating fruit, and where it is in
abundance afford a pleasant variety.

_Jellied Raspberries._--Melt two ounces of gelatine in a gill of water,
squeeze half a pint of currant juice from fresh currants, and crush as
many red raspberries as will with the liquid fill a quart measure. It is
almost impossible to give definite direction