Borders of Different Shaped Jelly Croutons

Procure very firm and very clear jelly (No. 123) cooled on tin plates two inches high; unmold when very cold on wet napkins having all the moisture squeezed out, then spread on the table without any creases whatever. The jelly can be cut into many shapes (see Figs. 457 to 465, jelly croutons for borders). Lay them on the edge of the inside of the basin with regularity. They must be cut very evenly. The effect they produce can easily be seen on the different designs the plates offer. Round croutons are cut with a round pastry cutter that has been well heated in hot water. The thickness of the crouton should be in proportion to its diameter.