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Fruit, Macedoine Of

Set a jelly-mould into a pail of rough ice and salt, and arrange the fruits according to fancy, between layers of clear well-sweetened jelly, flavoured with some liqueur, as noyeau or maraschino. If the jelly be poured into the mould an hour before it is required, the outside will be sufficiently frozen, and the inner part will be as firm as can be desired. When removed from the ice-pail, turn out the jelly on a glass dish, first dipping the mould into tepid water, which will loosen it immediately. The mould should be covered while in the ice, and the top or cover hid from sight by more ice and salt.