A
pint and a half of cream, the juice of five oranges and grated rind of two, one
large cupful of sugar, the yolks of six eggs, half a package of gelatin, half
a cupful of cold water. Soak the gelatin two hours in the cold water. Whip the
cream, and skim off until there is less than half a pint un-whipped. Grate the
rind of the oranges on the gelatin, Squeeze and strain the orange juice, and
add the sugar to it. Put the un-whipped cream in the double boiler. Beat the
yolks of the eggs and add to the milk. Stir this mixture until it begins to
thicken, and add the gelatin. As soon as the gelatin is
dissolved, take off, and place in a pan of ice water. Stir until it begins to cool
(about two minutes), and add the orange juice and sugar. Beat about as thick as
soft custard, and add the whipped cream. Stir until well mixed, and pour into
the moulds. Set away to harden. There will be about two quarts. Serve with
whipped cream heaped around the orange cream.