• 20 savoy fingers
• 1½ pt. gooseberry cream

Thinly coat the bottom of a mould with jelly, and, when set, decorate with neatly-cut slices of cherry and leaves of angelica. Both these fruits should be cut thickly as they are translucent and will not show clearly if too thin. Re-coat with a second layer of cold liquid jelly, sufficient only to cover the decoration. When the jelly has set, line the sides of the mould with savoy fingers, havi