4 juicy oranges
3 eggs
3 oz. Castor sugar
1/4 (sheets) leaf gelatine

Squeeze juice from oranges.  Separate whites from yolks of eggs.  Put orange juice—yolks and sugar in double cooker and cook gently until thick, stirring all the time.  When ready pour into bowl to cool.  Melt gelatine in a little water or orange juice—and when fairly cool, add to mixture in basin.

Stand basin in cold water in draught—and stir occasionally until on the point of setting.  Whisk whites of eggs to a very stiff froth, and fold lightly in the mixture.

Serve in a soufflé dish or in a bowl decorated with crushed meringue.