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Orange Jelly

Dissolve one and one-half ounces of gelatine in two gills of boiling water and strain it. Squeeze the juice out of a sufficient number of oranges to fill three teaoups, and sufficient lemons to fill one teacup; mix the juices together, strain them, and add to the dissolved gelatine. Sweeten to taste with loaf sugar, and boil the whole for a few minutes. Clarify the jelly with the whites of two eggs and their shells beaten together, and strain it through a jelly-bag. Rinse a mould out with cold water, pour the jelly into it, and leave until set and cold. When ready to serve, turn the jelly onto a fancy dish.