Servings: 14 to 15

water water
1 c. sugar 1 c. sugar
2 tbsp. unflavored gelatine 2 tbsp. unflavored gelatine
2 tbsp. lemon juice 2 tbsp. lemon juice
oranges oranges
2 eggs 2 eggs
2 c. whipping cream 2 c. whipping cream
½ lb. marshmallows ½ lb. marshmallows
24 lady fingers 24 lady fingers
1 c. chopped nuts 1 c. chopped nuts
ice cream ice cream

Beat eggs.
Squeeze enough oranges to get 1-c. juice, saving the pulp of 1 orange.
Whip cream.
Cut up marshmallows
Put sugar & 2-c. water into saucepan; boil for 20-mins.
Put gelatin in small heat-proof container, add just enough cold water to cover; then stir to dissolve.
Pour boiling syrup over gelatin & stir.
When gelatin is thoroughly dissolved & slightly cool, beat in eggs; then beat in lemon juice.
Strain gelatin mixture; then stir in orange juice & pulp.
Place gelatin in refrigerator to congeal.
When gelatin is set, beat with a wire whisk till light. (This recipe predates electric mixers, but that's what I’d use one.)
Mix marshmallows with whipped cream; then stir into orange gelatin mixture.
Fold nuts into gelatin.
Line ring mold or deep cake pan with lady fingers; then pour gelatin mixture into mold.
Refrigerate for 12-hrs.
Unmold & serve with with ice cream.