PUT half a pint of clear stiff calf’s foot jelly into a bason, when it is set and stiff lay in three fine ripe peaches, and a bunch of grapes with the stalks up, put a few vine leaves over them, then fill up your bowl with jelly, and let it stand till the next day; then set your bason to the brim in hot water, and as soon as you find it leaves the bason, lay your dish over it, and turn your jelly carefully upon it—garnish with flowers.