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Six Tangerine Oranges

One pint of Jelly.

Peel the oranges and take away every morsel of white skin very carefully, quarter them carefully not to break the skin and let the juice out. Cover the bottom of the mould with a little jelly, let it set until cold, then arrange the quarters of orange with great precision and neatness all round the mould overlapping each other, carefully pour in a little jelly to cover these quarters, and when quite set repeat this, until the mould is full. When set, turn out and serve.