Required: Clear lemon jelly.

About one and a half pints of strawberries. Three-quarters of an ounce of French gelatine. The juice of half a lemon. Three ounces of castor sugar. Half a pint of good thick cream.

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.

Next prepare the mixture. Remove the stalks from a pint of strawberries. Sprinkle half an ounce of the sugar over the fruit, and rub it through a hair sieve with a wooden spoon.

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.

Whip the cream carefully. Mix the whipped cream and the fruit juice lightly together, and strain into them the melted gelatine.

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.