Ingredients
- four oranges
Directions
Make a mold of wine or lemon jelly in a round, shallow dish or pan the day before you want to use it. Take the rind of three or four oranges, cut them into shreds or straws, preserve them in sugar and water (that is, boil them in it until they lose all the bitter taste and are like preserves). Put this away to use next day with your jelly. Take a dozen or more eggs, make a small hole in the top, pour out the contents of the shells, and rinse them out tlioroughly with cold water, set the shells into a pan of bran or corn meal and fill them up through the small hole in the top with gela- tine " blanc mange." INhike your "blanc mange" and dip out portions of it into cups or bowls ; into some stir a little grape jelly, into another chocolate, into another a few drops of cochineal. The grape jelly will give yon blue eggs; chocolate, brown; cochineal, pink, etc. Fill the shells with these mixtures and set away for use next morning. When you wish to serve the pud- ding, turn out the jelly upon a deep platter, put your orange straws on for a nest, peel the blanc mange eggs, rinse them quickly in very cold water, place in
THE GOOD CHEER COOK BOOK. 105
tlie nest and around the form of jelly. Eat with sugar and cream. Serve a piece of the jelly, a few orange straws and an Q,g^, or two on each plate; dust with sugar and pour cream over the whole.
Mrs. Geo. C. Ginty.