Peel four or five oranges, carefully take out the divisions which put on
a hair sieve in a cool place to drain all night. Melt a little Nelson's
Bottled Orange Jelly, pour it into a saucer and dip in each piece of
orange, which arrange in a close circle round the bottom of a small
pudding-basin. Keep the thick part of the orange downwards in the first
row, in the next put them the reverse way. Continue thus until the basin
is covered. Pour in a little of the melted jelly, then of cream, made by
mixing a quarter of an ounce of Nelson's Gelatine soaked and dissolved
in a gill of milk, into a gill of rich cream, sweetened. Fill up the
basin with alternate layers of jelly and cream, allowing each of these
to set before the other is put in, making the jelly layers last. The
Chartreuse will turn out easily if the jelly is gently pressed from the
basin all round. Garnish with two colours of Nelson's Bottled Jelly
lightly chopped.