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Orange Trifle

1½ cups orange juice cup lemon juice grated rind of one orange whip from two and one half cups cream Soak gelatine in cold water; dissolve in boiling water. Add sugar, fruit rind, and juice, and the whip from cream. Decorate a melon mold with sections of oranges. Pour in trifle mixture. Chill, cool, remove from mold, garnish with orange jelly and beaten and sweetened cream. Peach Gâteau Scoop out center of a round sponge cake; fill with fresh peaches, sweetened and cut in pieces. Cover with beaten and sweetened cream, put on with a pastry bag and tube. Garnish with small pieces of peaches. 2 cups cream 2 tablespoons lemon juice 1 cup sugar