Orange Paste
4 level tablespoons gelatine 11/3 cups water 2 cups granulated sugar 1 orange 1 lemon Confectioners' sugar Cornstarch Soak the gelatine in half of the water; bring the sugar to a boil in the other half and combine the two. Boil slowly but steadily for twenty minutes; add the grated rind of the orange and the juice of lemon and orange, making a half cup in all. Rinse a tin in cold water; pour in the mixture to the depth of one inch. When the paste is firmly set immerse the mold in warm water; turn out the paste; cut in cubes and roll in a mixture of confectioners' sugar and cornstarch.
The paste may be varied by using different fruit juices, flavoring and coloring.