A very unique way of serving jelly is in baskets made from oranges. Select seven symmetrical oranges of an equal size, choosing those having a fresh, bright golden rind. Wash thoroughly and wipe dry. With a sharp knife, cut them into baskets, letting a part of the rind remain to serve as the handle. After having removed the two sections, the knife may easily be run underneath the rind, on the inside, separating it from the pulp of the fruit. Then cut away the top part of the orange. The top part of the pulp may be taken out whole, and served with the basket, if desired. With a spoon press out the remaining juice in the basket, and with the aid of the fingers, loosen the fibrous tissues from the rind, removing them and leaving the rind free.
The baskets are then ready for trimming. Wipe them as dry as possible, and trim around the edge with a frosting made by beating stiff half of the white of 1 egg, and adding enough pulverized sugar to knead well; then take a small piece and roll on a marble slab or large platter until it forms a smooth roll of the same size in diameter throughout its length. The roll should be about as large as a small lead-pencil. Put this upon the edges of the basket, and press down from the inside. See the accompanying cut, from which you can form an idea how to make the baskets, as well as the manner of putting on the frosting. If desired, the frosting may be omitted, and the edge of the cup scalloped or notched. fust prior to serving, till with any bright red jelly. Place a basket at each plate.