Orange Trifle

• ½ box gelatine or 2½ tablespoons granulated gelatine.
• ½ cup

Make same as Charlotte Russe, and mould; or make orange jelly, color with fruit red, and cover bottom of mould one-half inch deep; chill, and when firm fill with Orange Trifle mixture. Cool remaining jelly in shallow pan, cut in cubes, and garnish base of mould.