Pick a pint of fine red currants, half the quantity of raspberries, a
pound and a half of cherries, (stoned,) and nearly a pottle of
strawberries, place a few of them lightly at the bottom of the mould,
then have ready a quart of strawberry jelly (No. 1238), in which
dissolve a pound of powdered sugar; when well dissolved pour some of it
in the mould containing the fruit, which place upon the ice, let it
nearly set, then put more fruit with more jelly, proceeding in like
manner until the mould is full; when set dip it into warm water and turn
carefully into your dish.