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Orange Trifle

1 cup sugar 1 cup orange juice Grated rind 1 orange 1 tablespoon lemon juice Whip from 3½ cups cream Make same as Charlotte Russe, and mould; or make orange jelly, color with fruit red, and cover bottom of mould one-half inch deep; chill, and when firm fill with Orange Trifle mixture. Cool remaining jelly in shallow pan, cut in cubes, and garnish base of mould. 1/2 box gelatine or