26. - Wilson Tarts

To the juice and 1/2 the grated rind of 1 orange, add a few gratings of nutmeg, 1/2 cupful of apricot brandy and the beaten yolks of 6 eggs; stir carefully into 1 cupful of butter which has been creamed with 2 cupfuls of sugar; fold in the beaten whites of 6 eggs and bake quickly in tart moulds lined with puff-paste.

27. - Mallorca Cream

Beat the yolks of 5 eggs with 1 cupful of sugar and the grated rind of 1 orange; add to 1 pint of boiling milk and cook in a double boiler until thick. Take from the fire, add 1/2 box of gelatine which has soaked in 1/2 cupful of water, strain and when cool add the juice of 4 oranges. When it begins to set stir in 1 pint of cream whipped and sweeten.

28. - Orange Soda

To 1 quart of carbonated water, add 1 cupful of shaved ice, 1/2 cupful of orange juice, 1/4 cupful of brandy, 1 tablespoonful of curacoa and 1 tablespoonful of powdered sugar; stir for a moment, strain and serve.

29. - Stoke Pagis Pudding

Boil the rind of 1 orange very soft and beat it in a mortar, adding the juice gradually ; add 1/2 pound butter, 1/4 pound sugar, 2 rolled macaroons and the beaten yolks of 6 eggs. Mix thoroughly and bake one-half hour in a dish with a rim of puff-paste.

30. - Mercedes Sherbet

Boil 1 quart of water with 1 1/4 pounds of sugar and the thinly cut peel of 2 oranges and 2 lemons for five minutes. When the syrup is cold, add the juice of 4 oranges and 2 lemons, strain, freeze and pack in ice for two hours.

31. - Cold Chicken With Orange Sauce

Chop fine and drain slightly equal quantities of ripe tomato and peeled orange; add minced onion to equal one-fourth the amount and add salt to taste. Do not cook, and serve very cold; garnish the dish of sliced cold chicken with orange slices sprinkled with minced parsley.