If we wish to make the mould of jelly very pretty as a supper dish, where there is a good top light, we can dip the green leaves into weak gum and water and then sprinkle over them some powdered glass.
RED CURRANT JELLY .-- Red currant jelly can be made in exactly a similar manner, substituting red currants for black.
RASPBERRY JELLY .-- The raspberries should be picked very ripe, and two or three dozen of the best-looking ones of the largest and ripest should be reserved for ornamenting.

If possible, also gather some red currants and mix with the raspberries, on account of the colour, which otherwise would be very poor indeed.

It will be found best to rub the raspberries through a hair sieve, as the addition of the pulp very much improves the flavour of the jelly.

The sieve should be sufficiently fine to prevent the pips of the raspberries passing through it.

The juice and pulp from the raspberries and currants can now be thickened with corn-flour as directed in the recipe for blackberry jelly.