Orange Jelly.

Ingredients—1 dozen oranges.
1 lemon.
2 pints of water.
1 oz. packet and a half of Swinbourne's or Nelson's opaque gelatine (in summer two packets).
½ lb. of lump sugar.

Method.—Soak the gelatine in the water with the thin rind of one lemon and three oranges.

Add the sugar; stir over the fire until the gelatine is dissolved.

Add the juice of the twelve oranges.

Let the jelly boil up, and then strain into a wetted mould.

When firm, dip into hot water for a second or two, and turn on to a glass dish.

Note.—This jelly is not clarified.