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Jelly Oranges

Dissolve one package gelatine in one cup cold water, afterwards adding two cups boiling water to thoroughly dissolve it. Add then three cups white sugar, one-quarter teaspoonful cinnamon, grated rind of three oranges, juice of twelve fine oranges. Strain through a flannel bag into a pitcher, without shaking or squeezing. Extract the pulp from the orange, by making a hole in one end of it large enough to admit a mustard spoon. Soak the rind a few hours, and then pour the jelly into each orange through the whole at the end. Then set aside to congeal. Garnish with orange leaves. Cut each orange in two. A very ornamental dish.--Mrs. Mc G.