Breakfast, Luncheon and Tea

by Marion Harland

Orange Trifle.

1 pint cream, whipped stiff.

3 eggs—yolks only.

1 cup of powdered sugar.

½ package Coxe’s gelatine, soaked in a cup of cold water.

Juice of 2 sweet oranges.

Grated rind of 1 orange.

1 cup boiling water.

Stir the soaked gelatine in the boiling water. Mix the juice, rind and sugar together, and pour the hot liquid over them. Should the gelatine not dissolve readily, set all over the fire and stir until clear. Strain, and stir in the beaten yolks. Heat quickly within a vessel of boiling water, stirring constantly lest the yolks should curdle. If they should, strain again through coarse flannel. Set aside until perfectly cold and slightly stiff, when whip in the frothed cream. Wet a mould, fill, and set it on ice.