Orange Cream
Rub two cupfuls of sugar on the outside peel of two oranges and add the juice of six oranges and enough water to make a pint and a half. Boil this until clear, and strain through a muslin bag. When cold, beat it up thoroughly with half pint of thick cream; then stir in one ounce of gelatine soaked in a little cold water. To be put in moulds and hardened on ice.