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Orange Cream

Whip a pint of cream until there will be but one-half the quantity left when skimmed off. Soak half a package of gelatine with half a cup of cold water; grate into it the rind of two oranges, one cup of sugar; then put the half pint of unwhipped cream into a double boiler; pour the yolks of six eggs, well beaten, into it; stir constantly until it begins to thicken, then add the gelatine. Remove from the fire and after it stands a couple of minutes add the orange juice and sugar. Beat all together until about as thick as boiled custard; then add the whipped cream. After mixing thoroughly, put into moulds to harden. Serve with sweetened cream.