*Orange Cream
1 large Seville orange
1 table-spoon brandy
4 yolks
4 ozs. lump sugar
1 pint cream
¹⁄₂ oz. gelatine
Rub the rind of the orange on to two or three lumps of sugar. Add them to the rest of the sugar, brandy and the juice of the orange. Stir over a very gentle fire till melted. When cool add the well beaten yolks to the syrup. Beat for quarter of an hour. Scald the cream, add the gelatine, dissolved in a very little water, to it. Mix well. Strain on to the yolks and beat till cool and beginning to set. Pour into a mould.