3/4 cup granulated gelatine 3 cups cold water 3 1/2 quarts boiling water

5 cups sugar 3 cups lemon juice 12 large navel oranges

Soak gelatine in cold water twenty minutes; dissolve in boiling water. Add sugar and lemon juice; strain through cheesecloth wrung out of hot water. Pour, one inch deep, into large, shallow agate pans which have been dipped in cold water. Put in cold place to stiffen; cut in inch cubes; pile lightly on plates or glass sauce dishes. Remove pulp carefully from sections of orange; sprinkle with one cup sugar; let stand an hour or more. Place sections of orange on top of jelly; pour over whole a spoonful or two of orange juice. Serve without cream. If not sweet enough, use another cup sugar in jelly.