Pour a little into a mould and turn the mould until there is a thin coating of the cream on the bottom and sides; fill the mould lightly with layers of crystallized fruits; cut fine bits of lady-fingers and macaroons which have been steeped in orange juice. Pour in the cream, which should be very thick, set on ice until firm, then unmould and serve with whipped cream flavored with grated orange peel.
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|Orange Recipes. An Orange Recipe for. Every Day in the Year Copyright, 1909, by George W. Jacobs & Company. Published, August, 1909|