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Chartreuse of Oranges

Two plain moulds will be required, one of which should be about one and one-half inches larger in diameter than the other. Make some orange jelly and pour a layer of it in the larger mould, then put in a layer of oranges divided into quarters, and freed of all skin and pips; pour over these another layer of jelly, and stand the mould on ice. When the jelly is quite firm, put in the smaller mould, placing it exactly in the center, so that the space all round will be the same. Next fill up the space between the moulds with quarters of oranges, prepared as above, and liquid orange jelly, and set the mould on ice. Dissolve one-half ounce of isinglass in a small quantity of milk, then mix it with three gills of cream. Sweeten it with orange syrup, adding this latter ingredient in very small quantities and whipping the cream well at the same time. When the jelly has set, pour warm water in the smaller mould to loosen it, then lift it out carefully, fill the hollow space with the whipped cream, and stand the whole on ice for an hour longer. When ready to serve, dip the large mould containing the chartreuse in warm water, then turn its contents quickly onto a dish. This dish can be made to look very pretty and effective if a little care and judgment be exercised in its manufacture; the flavor is excellent