Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

by Various

French Orange Jelly.

Take 4 ounces gelatine, soak into 2 quarts of lukewarm water for one and one-half hours, then add 2¾ quarts of boiling water and 3 pounds of granulated sugar, 2 teaspoonfuls of orange extract. Put on stove and let boil five to ten minutes. When done put in wooden pails. Put thick paper soaked in rum over the jelly. Put away for future use.