Orange Tart

1 Cup Boiling Water 4 Tablespoons Cornstarch 1 Large, Juicy Orange 2-3 Cup Yellow Corn Syrup 1 Teaspoon Lemon Juice 3 Eggs.

Cook the cornstarch, made smooth with a little cold water, and the boiling water for five minutes. Add the pulp and part of the grated rind of the orange, the corn syrup and the lemon juice. Heat thoroughly and pour slowly onto the beaten yolks of the eggs. Beat thoroughly. Pour into a tart crust, cover with meringue made from the whites of the eggs and flavored with lemon juice. Brown in oven. Serve cold.

Honey Tarts

Make pie crust; cut out with an old-fashioned tart cutter. If one of these is not available, use rounds of crust with rings of the pastry around the edges. Bake light brown and fill the center just before using; sprinkle with nuts or whipped cream.

Filling for center:

1 Cup Honey 1/2 Cup Butter or Butter Substitute.

1 Egg.

Lemon Extract, or Juice to Taste.

Beat honey and butter together, add egg and beat again. Flour and fill tarts.

Chess Tart Filling

2 Tablespoons Melted Butter Substitute.

3 Tablespoons Honey.

1 Cupful Raisins 1/2 Cupful Nuts.

3 Tablespoons Milk.

2 Eggs Beaten Together.

Mix all and bake in a small greased pan until set. When cold put a spoonful on each tart.

SAN FRANCISCO. SECTION 4