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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

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