Orange Trifle

Ingredients

• ½ box gelatine or
• 2 tablespoons granulated gelatine
• ½ cup cold water
• ½ cup boiling water
• 1 cup sugar
• 1 cup orange juice
• Grated rind 1 orange
• 1 tablespoon lemon juice
• Whip from 3½ cups cream

Method

Make same as Charlotte Russe, and mould; or make orange jelly, color with fruit red, and cover bottom of mould one-half inch deep; chill, and when firm fill with Orange Trifle mixture. Cool remaining jelly in shallow pan, cut in cubes, and garnish base of mould.