1/2 box gelatine or 1 cup sugar
2 tablespoons granulated gelatine 1 cup orange juice
Grated rind 1 orange 1/2 cup cold water 1 tablespoon lemon juice 1/2 cup boiling water Whip from 31/2 cups cream
Make same as Charlotte Russe, and mould; or make orange jelly, color with fruit red, and cover bottom of mould one-half inch deep; chill, and when firm fill with Orange Trifle mixture. Cool remaining jelly in shallow pan, cut in cubes, and garnish base of mould.