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Gelee Angelique

Prepare a rum jelly preparation, imbed a quart pudding mould up to its level in ice, and cut sufficient lozenge-shaped half-inch strips of angelica to complete a crown at bottom of mould. With a larding needle take a piece of lozenge, steep in the jelly, and place it at bottom near the edge, then another one, and so on till the crown is completed. Cut twelve strips, one-fifth-inch wide and the height of mould, and arrange against sides of same. Place a round piece of angelica the size of a silver fifty-cent piece in centre of mould, then fill mould with the rum jelly and let stand on ice until well set, or for about an hour and a half, by which time it should be quite firm. Remove, carefully immerse in tepid water, unmould on a cold dish and serve.