1 box of gelatine Juice of four lemons 1 pint of cold water 1/4 pound of candied cherries

Juice of four oranges 1 pound of sugar 1 1/2 pints of boiling water 1/4 pound of angelica

Halt the rule tor Orange Cream

Cover the gelatine with the cold water, and let soak one hour. Then pour on it the boiling water; add the sugar, and the juice of the oranges and lemons; stir until the sugar is dissolved; strain through a flannel bag, and stand away to cool, but not harden. Have two plain moulds, one holding two quarts, and the other holding one quart. While the jelly is cooling, dip the larger mould into ice water, and garnish with the cherries and angelica; dip them in a little of the jelly and that will make them stick to the mould, and you can then arrange them in any form you choose. For instance, make a rose of the cherries, and leaves and stems of the angelica. Then cover with a little of the liquid gelatine, which must be cold, and stand it in a pan of cracked ice to harden. When this jelly is perfectly hard, set the small mould in the centre of the large one, and fill it with cracked ice; fill the space between the two moulds with the remainder of the liquid jelly, and stand away until perfectly hard; this will take at least five hours. When hard, remove the ice from the small mould; dip out with a spoon, the water from the melted ice, and wipe the inside of the mould with a towel that has been dipped in warm water. This will loosen the mould, and you can lift it out carefully, Fill the vacant space with the orange cream; stand away in a cold place for three hours. Serve with a Vanilla Sauce poured around it.

This is a troublesome pudding, but very good and sightly.