Boil gelatin until it softens, add sugar and the finely cut zest from 2 oranges, clarify with an egg white, and reduce to 3½ glasses. Squeeze the juice from 3 oranges and let the juice stand. Then pour it off, strain, and mix with the syrup. Restrain the liquid and chill in a mold. If desired, add 1 glass maraschino to the jelly after it has been clarified with an egg white. In that case use 1 glass less water. When preparing a large quantity of jelly, garnish a large mold with small ones. The orange jelly may be poured into halved orange rinds* instead of small molds or may be chilled in eggs as follows. Make a small hole in the egg shell, empty out the egg, rinse, fill with jelly, and chill. To serve, crack the eggs and remove the shells.