Baskets of Oranges with Jelly

Select twelve even-sized oranges, cut them into basket shapes, leaving a handle on the center; empty them with a vegetable spoon (Fig. 91) and around them make a small border, scoring the peel with a knife or small punch made for this purpose (see Andalusian Sherbet, No. 2321); plunge these into boiling water for a minute; remove at once and throw them into cold water to refresh, then suppress all the inside white skin so that the jelly cannot acquire any of its bitterness. Stand them upright on a baking sheet covered with chopped ice and as soon as cold fill them with orange jelly (No. 3180), but slightly thickened and colored with a little carmine; put the sheet and its contents into the ice-box so that the jelly stiffens thoroughly. Dress on a folded napkin or on a stand and trim the handles with variegated ribbons.