CHARTREUSE OF ORANGES.
Peel four or five oranges, carefully take out the divisions which put on a hair sieve in a cool place to drain all night. Melt a little Nelson's Bottled Orange Jelly, pour it into a saucer and dip in each piece of orange, which arrange in a close circle round the bottom of a small pudding-basin. Keep the thick part of the orange downwards in the first row, in the next put them the reverse way. Continue thus until the basin is covered. Pour in a little of the melted jelly, then of cream, made by mixing a quarter of an ounce of Nelson's Gelatine soaked and dissolved in a gill of milk, into a gill of rich cream, sweetened. Fill up the basin with alternate layers of jelly and cream, allowing each of these to set before the other is put in, making the jelly layers last. The Chartreuse will turn out easily if the jelly is gently pressed from the basin all round. Garnish with two colours of Nelson's Bottled Jelly lightly chopped.