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Tutti Frutti Jelly

Prepare a gelee a la creme de cocoa. Finely chop up six candied cherries, one candied pear, two candied apricots, two candied plums and a candied lemon peel. Place these articles in a cylinder-shaped mould, embed the mould in ice, then pour the jelly over the fruits; briskly mix with a wooden spoon until it begins to freeze; tightly cover the mould, totally bury it in ice for thirty minutes; remove, dip in tepid water for a few seconds, unmould upon a cold dish with a folded napkin and serve.