782. Soufflé of Orange Iced.—Prepare about three parts of the quantity of ice as directed in the last, to which, when half frozen, add a pint and a half of whipped orange jelly just upon the point of setting, beat the whole well together with the spatula, working it until well frozen: have a dozen and a half of oranges, peeled, quartered, and passed in sugar as directed for vol-au-vent, and place them in a basin upon ice; when ready to serve, make a border of almond paste upon your dish, in the centre of which put a little of the ice, then a layer of oranges, then the same and oranges again, proceeding thus and finishing in pyramid; garnish round with various small ripe fruits.