1. - Oak Glen Tarts

To the juice and the grated rind of 1/2 an orange, add 1 1/2 cupfuls of sugar, 2 cupfuls of grated apple, 2 beaten eggs, 2 tablespoon-fuls of melted butter and 1 cupful of sweet cream. Line tart moulds with puff-paste, fill with the mixture and bake in a hot oven. Have tiny oak leaves cut out of paste and baked separately; put one on each tart when done.

2. - Orange Salad to Serve With Game

Peel 4 tart oranges and slice thin ; sprinkle with a very little sugar, and pour over them 1 tablespoonful of sherry mixed with 1 table-spoonful of yellow Chartreuse and the same amount of orange juice. Serve very cold on heart leaves of lettuce.

3. - Orange Marmalade Crullers

Beat 4 eggs with 1 cupful of sugar. Add the grated rind of 1 orange, 1/2 a grated nutmeg, 1/2 a teaspoonful of salt and 1 gill of sweet milk; stir in 1 quart of flour in which has been sifted 2 teaspoonfuls of baking-powder, roll thin and cut in rounds. On half the pieces put 1 coffee spoonful of orange marmalade, moisten the edges and cover with the remaining pieces; press the edges firmly together and fry in hot lard.

4. - Moulded Orange and Fig Salad

Heat 1 pint of canned pineapple juice, add 2 tablespoonfuls of granulated gelatine, and 1/2 a bay-leaf, stir until dissolved; strain and set in cold water until it begins to harden. Have ready 1 cupful of diced orange pulp and 1 cupful of peeled and sliced fresh figs, put a layer of the fruit and gelatine at the bottom of a mould, sprinkle with chopped Brazil nuts or English walnuts, and make alternate layers until the mould is full. Serve with fruit dressing on lettuce leaves.

5. - Chestnut Souffle With Orange Sauce

To 1 cupful of mashed chestnuts, add 1 rounding tablespoonful of flour, 1/4 cupful of sugar and 1/2 cupful of thin cream; cook five minutes, stirring constantly; then fold in the beaten whites of 3 eggs. Turn into individual moulds which have been buttered and dusted with sugar, set in a pan of hut water and bake until firm. Orange Sauce: Beat the yolks of 3 eggs with 1/2 cupful of sugar, add 1 cupful of orange juice and 1 teaspoon-ful of grated rind; stir over hot water until thick.

6. - Orange Cocktail Sauce

For each oyster or clam cocktail take 1 tablespoonful of the diced pulp of 1 sour orange, 1 tablespoonful of tomato catsup, 1 teaspoonful of horseradish, 1 salt-spoonful of salt, 1 salt-spoonful of grated orange peel, and a few drops of tobasco sauce. Serve very cold in cups made of the polished peel of 1 orange.