167. +Gelée à la Moscovite.+-- Any kind of fruit jelly may be used for this, using only half the quantity of gelatine as for jelly; put into a form, cover it, paste a strip of buttered paper around the edge of cover and pack the form in ice and rock salt for 2 hours; only freeze about an inch all around, leaving it soft in the center; preserved fruit may be mixed with the jelly before it is put into the form; serve the moscovite in a glass dish and garnish with fruit or fancy cake.
168. +Orange Baskets (with Jelly).+-- Choose 1 dozen large oranges and cut them into the shape of small baskets with handles; this is done by holding the orange in the left hand and cutting with a penknife a small quarter from each side of the orange toward the top, so as to leave the skin for the handle ½ inch wide; then cut the skin evenly all around; next separate the inside from the outside skin with the penknife and completely hollow the orange out, so that only little more than half of the skin with the handle is left; cut the edges into small scallops with a scizzors and lay the baskets in cold water; press out the juice from the oranges and with it make a jelly (see Orange Jelly); take the baskets from the water, wipe dry and with a napkin under them set on a tray; have the jelly on ice and when it begins to thicken fill up the baskets and place them on ice; if there should be any small holes in the baskets paste them up from the outside with butter, which must be removed before serving; serve on a napkin and garnish with green leaves. These baskets may also be filled with Gelée Russe.
169. +Orange Quarters Used for Garnishing Jellies and Other Dishes.+-- Take 6 large oranges, cut out a round piece on the side of stem and hollow out so that nothing is left but the outside skin; care must be taken to leave none of the white coating on the inside of skin; after preparing this way put them in a saucepan over the fire with boiling water and boil 5 minutes; rinse with cold water, wipe them dry and fill each one either with clear jelly of different colors or blanc-mange; set them on ice until hard; cut them into quarters and use for garnishing different dishes. Small patty forms filled with jelly are also used for the same purpose.