Orange Jelly. Maltese Cross

6 large deep-colored oranges—juice of all.

Grated peel of one.

2 lemons, juice of both, and peel of one.

1 glass best brandy.

1 package gelatine, soaked in 2 cups of water.

1 pint boiling water.

2 cups sugar.

Make as you would lemon jelly.

In each of these receipts, should the fruit yield less than a large coffee-cup of juice, add more water, that the jelly may not be tough.