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Orange Charlotte

1/3 box gelatine 1/3 cup cold water 1/3 cup boiling water 1 cup sugar 1 cup orange juice and pulp 3 tablespoons lemon juice Whites of 3 eggs Whip from 2 cups cream Soak the gelatine in cold water, dissolve in boiling water; strain and add sugar, lemon juice, orange juice and pulp; chill, and when jelly begins to set add the egg whites beaten very stiff, fold in the cream. Line a mould with sections of oranges, lady fingers or sponge cake, pour the Charlotte into the mould and chill on ice. To remove from mould loosen around the edges with a palette knife, place a dish over the mould and turn quickly upside down. Snow Pudding: Beat the gelatine and whites of eggs separately; let the gelatine stiffen first and then beat in the whites of eggs. Jellies, etc.