14. - Marseilles Tarts

Scald 1/2 cupful of milk and pour it over 8 dry macaroons, beat them smooth and add 6 eggs beaten with 6 teaspoonfuls of sugar; cook in a double boiler until thick, remove from the fire and add 1/4 cupful of butter and the juice of 1 orange. Line tart moulds with puff-paste, fill with the mixture and bake until firm.

15. - Orange Catsup

Slice 5 pounds of green tomatoes and cook them with a little water until tender; add 5 pounds of brown sugar, 12 oranges (mandarins preferred) sliced and seeded but not peeled, and 1 ounce of green ginger root sliced thin. Boil for two hours, or until thick. Put in small glasses and serve with game.

16. - Engracia Cake

Beat the yolks of 10 eggs with 1 pound of powdered sugar and the juice of 1/2 an orange; add alternately 1 pound of flour and the beaten whites of 10 eggs; use no baking-powder. Bake in small triangular moulds in a moderate oven and when cold join 5 of these cakes with thick orange marmalade. Dip in fondant icing colored orange, drain on a wire broiler and redip if necessary.

17. - Bernard Punch

Bring to a boil the juice of 2 oranges, 1 cupful of sherry and 2 cupfuls of sugar ; add the beaten white of 1 egg, simmer five minutes and strain through fine muslin. When very cold, but not with ice added, serve in frappe glasses; place in each glass 1 tea-spoonful of orange pulp, bananas and Maraschino cherries cut in small pieces and mixed.

18. - Renato Syllabubs

Steep the grated peel of 1 orange over night in 1 pint of Madeira wine; in the morning, add 3 tablespoonfuls of brandy, 3 cupfuls of rich cream beaten stiff with the white of 1 egg, and the juice of 1 orange. Sweeten to taste and serve in glasses very cold.

19. - Fruit Mayonnaise

Beat the yolks of 2 eggs, add the juice of 1 lemon, the juice of 1 orange and 1 pint of oil as for any mayonnaise and just before serving, add 1 tablespoonful of acid white wine. Use with any fruit salad.

20. - Fillet of Veal With Oranges

Lard a 3 pound fillet of veal and put in a stew-pan with slices of bacon, 1 carrot, 1 onion and 1 cupful of water. Cook slowly until the meat begins to brown, add 1 cupful of orange juice and 1 cupful of stock or enough to cover the veal; cook slowly until done, one hour from the beginning should be enough. Remove the meat, strain the gravy and serve in a separate dish without thickening. If desired cold, boil the gravy to a glaze and baste the veal until well coated.