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Orange Charlotte

1/3 box gelatine or 11/3 tablespoons granulated gelatine 1/3 cup cold water 1/3 cup boiling water 1 cup sugar 3 tablespoons lemon juice 1 cup orange juice and pulp Whites 3 eggs Whip from 2 cups cream • Soak gelatine in cold water, dissolve in boiling water, strain, and add sugar, lemon juice, orange juice, and pulp. Chill in pan of ice-water; when quite thick, beat with wire spoon or whisk until frothy, then add whites of eggs beaten stiff, and fold in cream. Line a mould with sections of oranges, turn in mixture, smooth evenly, and chill.