Orange-Charlotte - cooking recipe

Ingredients

1 c. boiling water
1 envelope Knox gelatine
4 Tbsp. cold water
1 c. sugar
1 c. orange juice
juice of 1 lemon
1 pt. whipping cream
1 angel food cake, broken into bite size pieces

Preparation

Dissolve gelatine in cold water.
Pour boiling water over it. Add sugar, orange juice and lemon juice while hot.
Mix thoroughly; set in refrigerator or freezer until it is quite stiff.
Whip cream; fold into gelatine mixture along with pieces of cake.
Pour into a 9 x 12-inch dish.
Set in refrigerator at least 1 hour, the longer, the better.
Serves 12.