Prepare a well flavored orange or lemon jelly and mould it in small cups. When firm turn out and -place them some distance apart on a platter. Prepare a meringue, using two tablespoonfuls of sugar for each white of egg and flavoring with a few drops of lemon juice. Heap this over and around each mould, being careful to leave no spot of jelly uncovered. Have the oven very hot and on the upper grating place a thick board. Dust the meringues with powdered sugar, put the platter in the oven on the board and brown quickly. When done put at once on ice. Or cut oranges into halves, scoop out the pulp and with it prepare the jelly; mould in the orange skins, and heap the meringue on the top of each, finishing in the same manner.