Chartreuse Of Oranges Recipe

Peel four or five oranges, carefully take out the divisions which put on

a hair sieve in a cool place to drain all night. Melt a little Nelson's

Bottled Orange Jelly, pour it into a saucer and dip in each piece of

orange, which arrange in a close circle round the bottom of a small

pudding-basin. Keep the thick part of the orange downwards in the first

row, in the next put them the reverse way. Continue thus until the basin

is covered. Pour in a little of the melted jelly, then of cream, made by

mixing a quarter of an ounce of Nelson's Gelatine soaked and dissolved

in a gill of milk, into a gill of rich cream, sweetened. Fill up the

basin with alternate layers of jelly and cream, allowing each of these

to set before the other is put in, making the jelly layers last. The

Chartreuse will turn out easily if the jelly is gently pressed from the

basin all round. Garnish with two colours of Nelson's Bottled Jelly

lightly chopped.

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