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ORANGE, ISINGLASS JELLY (to mould with Oranges)

Prepare the orange jelly according to the directions given in the last recipe. When it is quite clear pour a small quantity into a damp mould, and put it aside until it is set. Divide a ripe China orange into quarters, and whilst freeing it entirely from the white skin be careful not to break the thin skin which covers the sections. Boil the pieces of orange in a little thin syrup for two or three minutes, then drain them well, and arrange them upon the layer of stiffened jelly in the mould. Pour the rest of the jelly over, and set it aside until it is sufficiently firm to turn out. If preferred, the mould may be filled with layers of orange and jelly, but of course one layer must stiffen before another is put on, and thus a much longer time will be required. Time, eight or ten hours to set the jelly. Probable cost, 2s. 6d. Sufficient for a quart mould.