Orange Jelly in Cups

Put four or five gills of sweet, clarified, liquid jelly (No. 106) into a bowl; when quite cold mix in with it the juice of three or four oranges filtered through filtering paper spread on a sieve; add two or three drops of liquid clarified carmine and incrust the vessel in chopped ice. Stir the jelly with a spoon until it is half set, then mix in with it two or three spoonfuls of candied orange peel cut in very small dice; stir again for two minutes, and with a spoon fill up some very cold small cups; keep these for twenty minutes on ice before serving.