1. Pour the jelly (No. 465;) when made into soup plates or bright pans quite shallow. Set on ice. Cut it in diamond shapes when. set, and put one piece of each color in small stem glasses, get three glass cake stands, set one on the other, they being of three sizes; set the glasses of jelly upon them for a pyramid of jelly for the center of the table.

2. Cut the jelly in diamonds or squares and serve in ice cream saucers individually with cake.

3. Pour the jelly into small custard cups, or individual ornamental jelly moulds or other small form, run a penknife around to loosen and shake out the form of jelly on to the Individual ice-cream plate.

4. Cool the jelly in the ordinary stamped jelly moulds, dip in warm water when wanted, turn out the shape and place on large dishes along the table, to be served with a spoon or the people to help each other.

5. Cool the jelly in the large ornamental border moulds which have a hollow middle. When perfectly cold turnout the border of jelly - first dipping the mould a moment in warm water - on to a cake stand and fill the center cavity with whipped cream.