Moulds for jelly, blanc-manges, ice-creams, etc., come in many different forms. It is not best to attempt too fancy a form for ice-cream, as the result is apt to be very disappointing ; none but an expe-•ienced packer can use elaborate moulds to advantage.

Blanc-Mange Ok Jelly Mould.

Individual Jelly Moulds.

We give a simple form that the least skilful need not fear to attempt.

Moulds for puddings are shown in pretty designs in earthenware. The best tin moulds are quite expensive, but jelly and cream cool much more quickly in tin than in earthen ware.

Individual jelly moulds are not very expensive when purchased by the dozen, and a very pretty dessert may be produced by their use.

Pudding Mould.

Round Mould, Hollow Center.

The round mould, with open center for steamed puddings, renders expeditious cooking a possibility, as the steam can penetrate the center as well as the sides. The round mould for pudding made of corn starch or gelatine has a hollow center. When the pudding is turned from the mould, and the center or hollow filled with strawberries or whipped cream, a very attractive dish is the result.