Purchase a large bright yellow-skinned orange for the "basket." Cut through the skin into the flesh, making a handle from a band of skin, and a basket; scoop out the pulp. Throw the basket thus made into cold water until crisp and bright. Cut a sweet orange into halves, scoop out the pulp, saving the juice and rejecting the seeds; add to the pulp and juice a tablespoonful of powdered sugar and a tablespoonful of brandy and fill the orange basket. Serve on a mat or doily.

If the basket is troublesome, cut the orange into halves, scoop out the flesh and use "the half shell." These baskets are also pretty for whipped cream and orange jelly.