Raspberry leaves should be placed round the base of the jelly and a ripe raspberry placed on each.

The best-looking raspberry can be placed on the top of the mould in the centre of two or three raspberry leaves stuck in the jelly.
APPLE JAM AND APPLE JELLY .-- The following recipe is taken from "A Year's Cookery," by Phyllis Brown:--"The best time for making apple jelly is about the middle of November.

Almost all kinds of apples may be used for the purpose, though, if a clear white jelly is wanted, Colvilles or orange-pippins should be chosen; if red jelly is preferred, very rosy-cheeked apples should be taken, and the skins should be boiled with the fruit.

Apple jam is made of the fruit after the juice has been drawn off for jelly.

Economical housekeepers will find that very excellent jelly can be made of apple parings, so that where apples in any quantity have been used for pies and tarts the skins can be stewed in sufficient water to cover them, and when the liquor is strongly flavoured it can be strained and boiled with sugar to a jelly.