Having many times eaten this delicious jelly, I was curious about the exact mode of preparing it, but could neither obtain by honestly asking for it the information I desired, nor discover by my own experiments how to succeed to my complete satisfaction. Any fruit jelly may be made by stewing the fruit in its own juice with sugar, and after straining and reducing adding isinglass and cochineal; but in the case of orange jelly, M. Soyer's method is undoubtedly the best, and he describes it as follows: Procure five oranges and one lemon, take the rind off two of the oranges, and half of the lemon, and remove the pith, put them into a basin, and squeeze the juice of the fruit into it; then put a quarter of a pound of sugar into a stewpan, with half a pint of water, and set it to boil until it becomes a thick syrup, then take it off, and add the juice and rind of the fruits, cover the stewpan, and place it again on the fire; as soon as boiling commences skim well, and add one glass of water by degrees, which will assist its clarification.

Let it boil another minute, then add half an ounce of good isinglass, dissolved in half a pint of water and run through a bag; pass the whole through a jelly-bag, add a few drops of prepared cochineal to give an orange tint, and then fill a mould and place it on ice; turn out as before.