ORANGE JELLY. An excellent dessert is the result when orange juice is used for flavoring and gelatine for thickening. This jelly may be poured into molds that have been moistened with cold water, or it may be poured into orange skins made to resemble baskets and then garnished with whipped cream.

• 1/2 oz. or 2-1/4 Tb. unflavored gelatine
• 1/2 c. cold water
• 1 c. boiling water
• 1 c. sugar
• 1/2 c. lemon juice
• 1-1/2 c. orange juice

Soak the gelatine in the cold water until it is well moistened, and dissolve with the boiling water. Add the sugar and the lemon and orange juice strained. Pour into a large mold or individual molds and set aside to solidify. Serve in any desired way.

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