Select a pretty mould. For a pint mould gently melt a pint of the jelly - remember it must merely melt, not boil. Prepare the grapes, oranges, strawberries, pistachio nuts, or whatever fruit that is to be set in the jelly.

Rinse out the mould with boiling water, then with cold. When possible, place the mould in a flat tin or basin, and pack ice round it. If you cannot have ice, allow a longer time for each portion to set.

With a clean spoon pour into the mould enough jelly tothinly cover the top; let this set. Then lay the mould on its side, pour in jelly enough to cover that, and let it set also. Do "this until the mould is thinly coated all over with jelly. Then stand it upright again.

Place the fruit in any pretty design in the top of the mould, pour in jelly to just cover the fruit and let it set. Repeat these layers of fruit and jelly until the jelly is level with the top of the mould. When quite set, turn the jelly on to a pretty dish, and garnish it with little heaps of chopped jelly. This, of course, can be omitted, if preferred.