Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Macedoine of Fruits in Jelly

Make a syrup as in following recipe. Dip the fruits in it, and arrange them in a glass bowl for serving. Over each layer pour a jelly on the point of setting. The top layer should be of fruit, piled rather high, and over it some chopped jelly may be laid, with some whipped or frozen cream.

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