• 1½ pt. very clear lemon jelly or wine jelly, using white wine instead of sherry and brandy
• selected pieces of fruit, e.g. bananas, black and green gr

Scald a metal mould, then rinse it with cold water. Cover the bottom with a thin layer of cool jelly (about ⅛ in. thick). Avoid the formation of bubbles in the jelly by tilting the mould and placing the jelly in spoonfuls in the bottom. Leave to set. Cut pieces of fruit to suit the hollows and spaces o