Oranges Filled With Jelly Recipe

Cut a small round from the stalk end of each orange, and scoop out the

inside. Throw the skins into cold water for an hour to harden them,

drain, and when quite dry inside, half fill with pink jelly. Put in a

cool place, and when the jelly is firm, fill up with pale jelly or

blanc-mange; set aside again, and cut into quarters before serving.

Arrange with a sprig of myrtle between each quarter. Use lemons instead

of oranges if preferred.

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