Soften gelatin in cold water then dissolve in boiling water.

Add sugar and salt, stir throughly.

Add orange juice, mix again.

Ad lemon juice last and mix well.

Put in fridge until it begins to jell.

Whip 1/2 pint cream, fold into gelatin mixture.

Line bowl or pan with waxed paper.

Place some gelatin mixture in pan, then cake, and alternate with gelatin mixture and end with gelatin.

Refrigerate overnight.

Whip the rest of ream with 1 tsp confectioners sugar then frost cake.