Soak the gelatine in the cold water until it is well moistened, and
dissolve with the boiling water. Add the sugar and the lemon and orange
juice strained. Pour into a large mold or individual molds and set aside
to solidify. Serve in any desired way.

[Illustration: FIG. 5, Orange jelly in orange-skin basket.]

48. COFFEE JELLY.--If fruit juices are difficult to obtain, coffee
jelly, which will be found to be very pleasing, may be used
occasionally. However, it is necessary that whipped cream be served with
coffee jelly in order to make it a really delightful dessert.

COFFEE JELLY
(Sufficient to Serve Six)

2 c. clear, strong coffee
1/2 oz. or 2-1/4 Tb. unflavored gelatine
1/2 c. cold water
1 c. boiling water
Three-quarters c. sugar

Prepare the coffee freshly and make it stronger than that which would
ordinarily be used for the table. Be sure that it contains no grounds.
Soak the gelatine in the cold water, and dissolve in the boiling water.
Add the sugar and coffee. Pour into moistened molds and allow to cool.
Serve with sweetened whipped cream.

49. FRUIT GELATINE.--Almost any combination of fruit juices, as well as
any single fruit juice, may be used with gelatine in the making of fruit