Orange Jelly. ✠
2 oranges—juice of both and grated rind of one.
1 lemon—juice and peel.
1 package Coxe’s gelatine, soaked in a very little water, one hour.
1 quart boiling water.
1½ cup sugar, and 1 small cup of wine.
1 good pinch of cinnamon.
Squeeze the juice of the fruit into a bowl, and put with them the grated peel and the cinnamon. Pour over them the boiling water, cover closely, and let them stand half an hour. Strain, add the sugar, let it come to a boil, stir in the gelatine, and, when this is well dissolved, take the saucepan from the fire. Strain through a double flannel bag into moulds.