The macedoine is an ornamental dish, composed of transparent jelly, with various fruits enclosed in it; for this purpose it should be done as follows: Have a dome-shaped mould six inches and a half in diameter, and four in height, the sides fluted; the smaller mould must be of a similar form, but only four inches and a half in diameter, and two and three-quarters high; to this latter have four handles, bent at the end, to hang it exactly in the centre of the larger mould. Prepare a strawberry transparent jelly, place the larger mould as straight as possible in pounded ice, hang the small one in it, and pour the jelly into the former; whilst it is congealing, pick about twenty fine white strawberries, the same number of very red ones, the same of white raspberries, a dozen bunches of red, and the same of white currants; wash all these well, but touch them as little as possible, that they may not lose their freshness; when the jelly is perfectly set, pour some hot water into the small mould which will enable you to remove it with ease; raise it with great care, so that the space may be found without the slightest flaw; then place on the jelly (in the centre of this space) two bunches of white currants, surround these with a ring of white strawberries, and the latter with a crown or ring of white raspberries; pour over very carefully two or three spoonfuls of the jelly, and when that is congealed, proceed in the same way with the red entrants, strawberries, and raspberries, then the jelly, and so on alternately, until all the fruit is used; fill the mould with jelly; as soon as the whole is congealed, dip your mould into a large saucepan of hot water, and then turn it into a dish instantly. The macedoine may be garnished in this manner with any kind of fruit you think proper. It may also be filled with two jellies as follows: white lemon jelly in the large mould, and finished with the same jelly, tinged with either rose-color or yellow; indeed the moulds may be varied in any way your fancy may dictate.