boiling the blackberries for the purpose of extracting their juice, pick out two or three dozen of the largest and ripest, wash them and put them by with some of the young green leaves of the blackberry plant itself, which should be picked as nearly as possible of the same size, and, like the blackberries, must be washed.  Now place a row of blackberry leaves round the base of the mould, with the stalk of the leaf under the mould, and on each leaf place a ripe blackberry touching the mould itself.  Take four very small leaves and stick them on the top of the mould, in the centre, and put the largest and best-looking blackberry of all upright in the centre.  This dish is now pretty-looking enough to be served on really great occasions.  We consider this dish worthy of being called blackberry jelly, and not corn-flour pudding.

LEMON JELLY.—­Take six lemons and half a pound of sugar, and rub the sugar on the outside of three of the lemons; the lemons must be hard and yellow, the peel should not be shrivelled.  Now squeeze the juice of all six lemons into a basin, add the sugar and a pint of water.  Of course, the lemon-juice must be strained. (If wine is allowed, add half a pint of good golden sherry or Madeira.) Bring this to the boil and thicken it with some corn-flour in the ordinary way, allowing a tablespoonful of corn-flour for every pint of fluid.  Pour it into a mould and when it is set turn it out.  A lemon jelly like this should be turned on to a piece of ornamental paper placed at the bottom of a silver or some other kind of dish.  The base of the mould should be ornamented with thin slices of lemon cut in half, the diameter touching the base of the mould and the semicircular piece of peel outside.  If a round basin has been used for a mould, place a corner of a lemon on the top in the middle, surrounded with a few imitation green leaves cut out of angelica.  This improves the dish in appearance and also shows what the dish is made of.

ORANGE JELLY.—­Take six oranges, two lemons, and half a pound of lump sugar; rub the sugar on the outside of three of the oranges, squeeze the juice of the six oranges into a basin with the juice of two lemons, strain, add the sugar and a pint of water.  The liquid will be of an orange colour, owing to the rind of the orange rubbed on to the sugar. (If wine be allowed, add half a pint of golden sherry or Madeira.) Bring the liquid to boiling point and then thicken it with corn-flour, and pour it while hot into a mould or plain white basin; when cold, turn it out on to a piece of ornamental paper placed at the bottom of a dish; surround the bottom of the mould with thin slices of orange cut into quarters and the centre part pushed under the mould; place the small end of an orange on the top of the mould with some little leaves or spikes of green angelica placed round the edge.