Cookery for every household

Wipe the oranges and lemon with a damp cloth, and then peel off very thinly as much rind as required. Put the rind into a small lined saucepan with the gelatine cut in pieces, the loaf sugar and water. Stir these over the fire until the gelatine is quite dissolved, and then simmer for 10 minutes. Skim and strain into a basin. Roll the oranges and lemon on the table to soften them slightly, cut them in halves, and squeeze out the juice. Strain and measure this, and add it to the other ingredients in the basin. Stir occasionally, and when cool, pour into a wet mould or moulds, and set aside until firm. Turn out when required, and serve with cream. Note. — The jelly may be set in a border mould, and, when turned out, the centre may be filled with whipped and sweetened cream. Decorate the cream with chopped pistachio nuts or small pieces of cherry. Probable cost, 7 d. 1981. Orange Jelly, | pt. orange juice. 1 gill lemon juice. 5 gills cold water. 6 oz. loaf sugar. I inch cinnamon stick. 4 cloves. 2 (Gelfie d’Orange) 2 oz. sheet gelatine. The rind of 2 oranges. The rind of 1 lemon. 2 whites and shells of eggs- Prepare the ingredients and make the jelly according to directions given for Lemon Jelly (Recipe 1968). Pour it into a wet mould, and allow it to set. Notes. — This jelly can be ornamented inside with sections of orange. Put a layer of jelly into the mould first. When it is set, arrange upon it a crown of sections of orange, cover them with jelly, set again, and continue thus until the mould is full. Mandarin orange sections are the best to use when obtainable. Probable cost, 10d. to Ls. 1982. Orange Quarters Cut two or three oranges in half crossways, and carefully remove all the inside without destroying the peel. If a small hole should be made at the stalk end of the orange, fill it up with a little butter. Make some clear orange jelly according to directions given above, and colour half of it pink with a few drops of carmine. Place the orange cups in a tin with a bed of salt or broken ice, arranging them so that they stand straight and steadily. Fill them with the jelly, making an equal number of each colour, and let them stand until firm and set. To serve, cut the half oranges in two with a very sharp knife, and arrange the two colours alternately on a silver or glass dish. A few vine leaves or sprays of maiden hair, if obtainable, may be put on the dish first. Note. — This makes a pretty dish for children’s parties. 1983. Orange Sponge Make in the same way as Lemon Sponge (see Recipe 1977), using half orange and half lemon rind and juice. 1984. Port Wine or Claret Jelly (Gelee au Vin Rouge) \ pt. port or claret. | pt. water. The rind and juice of 1 lemon. \ lb. loaf sugar. 1 inoh cinnamon stick. 1 table-sp. red-currant jelly. 3 cloves. 1 oz. sheet gelatine. 2 or 3 drops of carmine.