JELLY, ORANGE, Moulded with slices of Orange.
Ingredients.—1½ pint of orange jelly, 4 oranges, ½ pint of clarified syrup, Mode.—Boil ½ lb. of loaf sugar with ½ pint of water until there is no scum left (which must be carefully removed as fast as it rises), and carefully peel the oranges; divide them into thin slices, without breaking the thin skin, and put these pieces of orange into the syrup, where let them remain for about 5 minutes; then take them out, and use the syrup for the jelly. When the oranges are well drained, and the jelly is nearly cold, pour a little of the latter into the bottom of the mould; then lay in a few pieces of orange; over these pour a little jelly, and when this is set, place another layer of oranges, proceeding in this manner until the mould is full. Put it in ice, or in a cool place, and, before turning it out, wrap a cloth round the mould for a minute or two, which has been wrung out in boiling water. Time.—5 minutes to simmer the oranges, Average cost, 3s. 6d. Sufficient, with the slices of orange, to fill a quart mould. Seasonable from November to May.