This is made with any kind of jelly; however, jelly made with Champagne
or sherry is preferable. Any of the delicate fruits of the season, such
as grapes, cherries, peaches, strawberries, raspberries, mulberries,
currants (on their stems), plums, and orange sections, or preserved
fruits, such as brandied cherries, peaches, etc., are tastefully
imbedded in the jelly, so as to show their forms and colors to best
advantage. A fine bunch of Hamburg or of Malaga grapes is exceedingly
pretty, incorporated whole into a clear Champagne jelly; it should be
suspended with a small thread in the centre of the jelly-mold, and the
jelly poured in when quite cold, although not set. The bunches of grapes
are in this way much more easily imbedded than other fruits. In the
latter case, the mold is placed on ice; a little jelly is poured in,
and, when set, some fruits are arranged in a circle, or according to
taste; more jelly poured in, and left to harden again; more fruit added,
and thus continued until the mold is full.
Do not heat the jelly a second time; merely keep it in a warm place,
awaiting that on the ice to harden.