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Macedoine of Fruit

Wine jelly and fruit in alternate layers frozen together. The fruit may be of any and all sorts, and may be candied or preserved, or slices of pear, apple, etc.; may be boiled in syrup and then drained; the mould must be filled after the jelly has begun to form, but before it is stiff, and the first layer should be of jelly; when filled place the mould in salt and ice prepared as for freezing ice cream ; cover closely, and let it remain several hours.