Cut several oranges across in half. Take out the pulp and scrape the inside until clean. Put into cold water. Use the juice to make a jelly. Break the jelly into small pieces. Pile it high in each half of an orange. Make handles of strips of Angelica. Whipped cream may be added as a garnish.
Orange Jelly
14 ozs. loaf sugar
¹⁄₂ pint water
1 oz. isinglass
12 oranges
1 lemon
1 white of egg
Boil the sugar and water together. Skim. Add the gelatine, the grated rind of one orange, the lemon and the whisked white of egg. Boil five minutes. Add the juice of the oranges. Strain through a jelly bag.
*Prune Jelly
1 lb. prunes
¹⁄₄ lb. sugar
2 thin pieces lemon peel
1 oz. gelatine
1¹⁄₂ pints water
1 oz. sweet almonds
1 gill sherry
Set the prunes to soak in water for one hour. Drain them and put them in an enamelled saucepan. Add the water, lemon peel and sugar, and stew till tender. Then remove the stones. Put the prunes through a fine sieve. Crack the stones, split the kernels, and add them with the blanched and chopped almonds to the prunes. Set on the fire again. Add the gelatine, which should have been previously soaked for an hour. Boil for five minutes, stirring all the time. Add the sherry. Pour into a wet mould. Serve with whipped cream.
Rhubarb Jelly
1¹⁄₂ lbs. rhubarb
1¹⁄₂ lbs. lump sugar
Gelatine
1 lemon
Stew the rhubarb, the finely pared peel and juice of the lemon and sugar with a little water, over a very gentle fire, until pulpy. Pass through a fine sieve. To every pint of rhubarb pulp, add three quarters of an ounce of gelatine dissolved in a very little boiling water. Stir over the fire till thoroughly mixed. Pour into a wet mould with a hollow in the centre. When serving, fill the hollow with whipped cream.