Orange Jelly (Box gelatine or tablespoons)

A plain fruit jelly of the sort that filled American dessert menus once packaged gelatine became cheap. The quantities are sound; only the gelatine measure needs translating.

• Half a box of gelatineA full box of the period held about 1 oz, roughly 4 envelopes of modern powdered gelatine. Half a box is therefore about 2 tablespoons, which is what the alternative measure gives: two 1/4-oz envelopes.
• Total liquidThe measured liquids come to about 3 3/4 cups (1/2 cup cold water, 1 1/2 cups boiling water, 1 1/2 cups orange juice, 3 tablespoons lemon juice); the dissolved sugar brings the finished volume to roughly 4 cups. Two tablespoons of gelatine is about the usual proportion for that much liquid, so expect a tender set rather than sharp edges, and a little extra gelatine if you want a fancy mould to hold its shape.
• "Make same as Lemon Jelly"The page gives no method of its own. Soften the gelatine in the 1/2 cup cold water, dissolve it in the boiling water with the sugar, stir in the strained fruit juices, and strain again before pouring into the mould. The soaking time is not stated here.
• Never boil the juiceThe orange and lemon juice go in off the heat. Boiling citrus juice dulls the flavour and turns it faintly cooked and bitter; the point of the dish is raw juice suspended in a hot syrup base.
• Fresh juice onlyFresh-squeezed orange juice is assumed. Some commercial pineapple, kiwi or papaya juice contains active protease enzymes that prevent gelatine setting, but citrus does not, so bottled orange juice will set; it simply tastes flatter.
• SettingChill at least 4 hours, better overnight. Dip the mould briefly in warm water and dry it before turning out.
• YieldAbout 4 cups, serving six. A large mould, six individual cups, or a shallow pan for cutting into cubes.