ORANGE JELLY
Take six oranges, two lemons, and half a pound of lump sugar; rub the sugar on the outside of three of the oranges, squeeze the juice of the six oranges into a basin with the juice of two lemons, strain, add the sugar and a pint of water. The liquid will be of an orange color, owing to the rind of the orange rubbed on to the sugar. (If wine be allowed, add half a pint of golden sherry or Madeira.) Bring the liquid to boiling point and then thicken it with corn-flour, and pour it while hot into a mould or plain white basin; when cold, turn it out on to a piece of ornamental paper placed at the bottom of a dish; surround the bottom of the mould with thin slices of orange cut into quarters and the center part pushed under the mould; place the small end of an orange on the top of the mould with some little leaves or spikes of green angelica placed round the edge.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
