ORANGE MOUSSE.
Rub the zest of the peel of two oranges on to a quarter of a pound of lump sugar, which boil with half-a-gill of water to a thick syrup. Beat the juice of three large oranges with two whole eggs, and having whisked them slightly, add the syrup and Nelson's Gelatine, dissolved, in the proportion of half-an-ounce to a pint of liquid. Whisk the mixture over a saucepan of hot water until it is warm, then place the basin in another with cold water and continue whisking until it is beginning to set, when put it into a fancy mould.