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Jelly in Orange-Skins

Take four large sound oranges. Cut out a round about an inch in diameter from the stalk end, and scoop out the contents of the orange very thoroughly with a tea-spoon. Throw the skins into cold water for two or three hours, to harden them, and meanwhile make the juice as clear as possible by straining it through a jelly-bag. Add an ounce of isinglass dissolved in as little water as possible, and a quarter of a pound of loaf sugar, and strain the jelly again until it is quite clear. Take out the skins, let them drain, and if inadvertently any holes have been made, fill them up with butter. Put the jelly into the orange-skins, and when they are quite cold, cut them into quarters with a sharp knife, pile them on a napkin, and garnish them prettily with bright green leaves. The appearance of the fruit is much improved if the oranges are filled with different-coloured jellies, but when this is done, one colour must become firm before the next is added. Probable cost, 2s. Sufficient for six or eight persons.