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“Oranges are not very plentiful in midwinter, but sometimes, when a dessert dish is required in dearth of other materials, housekeepers will find the following an excellent practical receipt: for orange jelly, take ten oranges and three lemons, peel three of the former as thinly as possible, put the peel in a stewpan, and squeeze over it the juice of all the oranges and lemons; then clarify half a pound of sugar, pour the juice and peel upon it, and boil up the whole; then strain the syrup, and add half an ounce of isinglass, previously dissolved in half a pint of water. Simmer two hours, then strain. This is always in season in our Southern cities.”
Having ten oranges and three lemons are easy if you're one of the Californians who have an orange tree and lemon tree in your yard! Large bags of oranges can also be purchased in some grocery stores at this time of the year. Fresh orange jelly/gelatin dessert would make a tasty and attractive addition to the table, although you could use the stuff that comes in a box. This would be the time to look for fancy Jell-o molds or other shaped containers, and turn the jelly out of the mold once it sets; fancy gelatin molds were being made into the 1960s, but you could also use a fancy cake pan or ice cream mold, if you have one.