One pint of cream, whipped stiff; three eggs - yolks only; one cupful of powdered sugar; one-half package of gelatine, soaked in a cupful of cold water; juice of two sweet oranges; grated rind of one orange; one cupful of boiling water. Stir the soaked gelatine in the boiling water. Mix the juice, rind, and sugar together, and pour the hot liquid over them. Should the gelatine not dissolve readily, set all over the fire and stir until clear. Strain, and stir in the beaten yolks. Heat quickly within a vessel of boiling water, stirring constantly lest the yolks should curdle. If they should, strain again through coarse flannel. Set aside until perfectly cold and slightly stiff, when whip in the frothed cream. Wet a mould, fill, and set it on ice.