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Cream, Orange

Soak the thin rind of three oranges in a pint of milk till the flavour is extracted. Strain the milk, and boil it, then pour it boiling hot upon half an ounce of gelatine which has been soaked in cold water for an hour. Stir it until dissolved, sweeten it agreeably and keep stirring occasionally till cool, to prevent a scum forming. Pour the cream into a damp mould and let it remain till set. Turn out and serve. Cut the soaked rind into thin strips. Boil these in syrup to which the orange juice has been added, and pour both rind and syrup over the cream when it is turned out.