Orange Jelly

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Rub the rind of six oranges upon lumps of loaf-sugar, and put these in a basin with the juice of twelve; add a pint of clarified syrup, No. 842, and two ounces of clarified isinglass, or gelatine; mix, and set the jelly in a mould in rough ice. When about to send to table, dip the mould in hot water, turn it upside-down on its dish; lift off the mould, and serve.

No. 840