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Orange Charlotte

Line a charlotte-mould with sections of oranges. Put one-third ounce of gelatine into a basin with a little less than a teacupful of water, let it soak until soft, then pour over about the same quantity of boiling water and add eight ounces of sugar and the juice of a lemon. Pass it through a sieve into another basin and add the pulp and juice of sufficient oranges to make one-half pint of it; add a little of the grated rind of an orange and pack the basin in ice to cool. Beat the whites of three eggs to a stiff froth and when the orange mixture begins to thicken add them and beat until it is thick enough to drop from the whisk. Pour it into the mould, pack it in ice, and when set and firm pour it out onto a glass dish, garnish round with crystalized orange flowers, and serve.