Make a chartreuse of fruit as directed (No. 1269) in a large oval mould,
having a quantity of fruit left; have also about a quart of orange jelly
(No. 1236), which place upon ice in a bowl, whisking it until upon the
point of setting, when place a layer of it in the chartreuse, then a
layer of the fruit, the jelly, and so on until quite filled, place it
upon ice, and when set and ready to serve dip in lukewarm water, and
turn it out upon your dish; serve garnished round with orange jelly in
the skins of the oranges (No. 1237), cut in quarters after it has set.