Orange Trifle 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. Chapter XXV - COLD DESSERTS 490
Was this article helpful?