Jellied Oranges.
Cut a small round piece from the blossom end of each of six or eight oranges, and scoop out the pulp very carefully, so as not to widen the hole, or tear the inside of the fruit. Use your fingers and a small teaspoon for this purpose until the oranges are empty and clean.
Lay them then in very cold water while you prepare with the pulp and juice you have taken out, and the grated peel of another orange, half the quantity of orange-jelly called for by the receipt for lemon jelly. When it is quite cold, fill the orange-skins with it, and set in a cold place to harden.
In serving them, cut the oranges cross-wise with a sharp knife and arrange in a glass dish, the open sides upward. A few orange, lemon, or japonica leaves to line the edges of the dish, will give a pretty effect.