Required: Clear lemon jelly.
Use a plain mould. Rinse it out with cold water, pour in enough clear lemon jelly to cover the top of the mould to the depth of half an inch, and let it set. Then put in a ring of small strawberries, keeping them in place with a little more melted jelly. Now pour in more jelly, and keep turning the mould about till it is coated half an inch thick all over.
Put the gelatine, lemon-juice, and two tablespoonfuls of warm water in a little saucepan, and stir over a gentle heat till the gelatine is melted; add the rest of the sugar, and mix well.
Mix thoroughly, then pour at once into the mould which was lined with jelly, and leave till set. Dip the mould into tepid water, and turn the bavaroise out on to a glass dish. Put a border of chopped jelly round the mould, and here and there heaps of small strawberries.
Note.-If strawberries are out of season substitute jam, but in that case a few drops of cochineal will probably be required. Then the mould should be decorated with rings of finely chopped pistachio nuts or angelica. Cost, 2s. 6d.