Cut a small round from the stalk end of each orange, and scoop out the
inside. Throw the skins into cold water for an hour to harden them,
drain, and when quite dry inside, half fill with pink jelly. Put in a
cool place, and when the jelly is firm, fill up with pale jelly or
blanc-mange; set aside again, and cut into quarters before serving.
Arrange with a sprig of myrtle between each quarter. Use lemons instead
of oranges if preferred.