2 tbsp. (2 envelopes) gelatin
1/2 c. cold water
1 c. boiling water
1 c. orange juice
1 c. sugar
1 tbsp. lemon concentrate or juice of 1 lemon
1/2 tsp. salt

Dissolve gelatin in cold water. Then add boiling water, stir well. Add next ingredients. Mix well. Refrigerate until partially set, whip. Fold 1 pint whipped cream (2 1/2 pint cartons). Break 1 angel food cake into small pieces (remove brown crusts). Layer into 9x13 inch pan. First half of cake, then half of whipped mixture. Repeat. Chill overnight.