The base of the mould should be ornamented with thin slices of lemon cut in half, the diameter touching the base of the mould and the semicircular piece of peel outside.

If a round basin has been used for a mould, place a corner of a lemon on the top in the middle, surrounded with a few imitation green leaves cut out of angelica.

This improves the dish in appearance and also shows what the dish is made of.
ORANGE JELLY .-- Take six oranges, two lemons, and half a pound of lump sugar; rub the sugar on the outside of three of the oranges, squeeze the juice of the six oranges into a basin with the juice of two lemons, strain, add the sugar and a pint of water.

The liquid will be of an orange colour, owing to the rind of the orange rubbed on to the sugar.

(If wine be allowed, add half a pint of golden sherry or Madeira.) Bring the liquid to boiling point and then thicken it with corn-flour, and pour it while hot into a mould or plain white basin; when cold, turn it out on to a piece of ornamental paper placed at the bottom of a dish; surround the bottom of the mould with thin slices of orange cut into quarters and the centre part pushed under the mould; place the small end of an orange on the top of the mould with some little leaves or spikes of green angelica placed round the edge.
BLACK CURRANT JELLY .-- The juice of black currants makes excellent jelly in the ordinary way if we boil a pint of black currant juice with a pound of sugar till it sets; but a mould of black currant jelly suitable to be used as a sweet at dinner can be made by adding less sugar and thickening the juice with corn-flour, allowing about a tablespoonful to every pint, and pouring it into a mould or plain round basin.