Flavour a quart of jelly with three glasses of maresquino, have ready
also a pint of the preparation (crème au maresquin, No. 1251), nearly
set in a basin, dip in three apricots cut in quarters, which put in a
plate upon the ice till set, have also some quarters of peaches, which
also dip into the cream, when set commence filling your mould with the
jelly, placing a few fine strawberries at the bottom, then some of the
fruit enveloped, filling with the jelly as before directed, and
variegating it as much as possible with black grapes, strawberries, and
the enveloped fruit. This is quite a new idea, it not only looks well
but likewise cuts and eats beautiful.