Molds, whether intended for creams or jellies, should be thoroughly clean, and when possible rinsed with cold water before being used. In preparing them for decorated creams, they are usually coated with a thin layer of jelly. To do this quickly and satisfactorily it is necessary that the molds should be quite dry, perfectly cold, and the jelly on the point of setting when put into the mold, which is turned over and over until thinly, but completely coated. The decoration is a matter of taste; it may consist of pistachio, shredded or finely chopped, almonds, glace cherries, etc., and may afford no indication of the composition of the cream. But just as frequently the decoration consists of fancifully cut pieces of the fruit, which reduced to a puree forms the basis of the cream. This branch of cookery affords almost unlimited scope for display of artistic taste. Success in this direction depends largely on a suitable combination of contrasting or harmonising colors, and the decoration being neat and uniformly disposed. Each section of the mold must be decorated separately, and the decoration fixed firmly by means of a little cool jelly, which must be allowed to set before changing the position of the mold. For this reason the process is a slow one unless the mold meanwhile rests upon and is surrounded by ice. Without this aid the task is almost an impossible one in hot weather.