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.
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