Required: A quart or less of clear jelly.

Any remains of strawberry or other flavoured cream.

Frequently, when making creams, there is a small quantity over, if of more than one colour so much the better.

Heat the cream gently (if there are different kinds heat them separately), pour it on to a plate, and let it cool, then cut into any fancy shapes.

Rinse out a mould with cold water, fill it about three parts full of clear jelly. When it is beginning to set, scatter in the shapes of cream. Leave the jelly until set. Then turn it out in the ordinary way.

A very effective dish is obtained if part of the cream is a pale pink and the rest white. If you have no cream, and do not wish to make any, use "lemon sponge," cut into blocks.