ORANGE CREAM. MRS. S. E. BARLOW.
Take half a box of gelatine, and cover with eight tablespoonfuls of
cold water, and soak a half hour. Stand the gelatine over the
teakettle for a few minutes to melt; then add it to a pint of orange
juice, and a cup of sugar, and strain. Turn this mixture into a dish,
and stand in a cool place, watching carefully, and stirring
occasionally. Whip a pint of cream to a stiff froth. As soon as the
orange gelatine begins to congeal, stir in the whipped cream; turn
into a mold, and stand it over in a cold place. Served with angels
food, it makes a most delicate dessert.
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