Ingredients. - Four good oranges, six ounces of butter, six ounces of sugar, six yolks of eggs, two whites of eggs, one teaspoonful of vanilla essence, and short paste.

Method. - Remove the rinds of the oranges as thinly as possible, and chop them finely. Cream the butter and sugar well together, beat each yolk in separately, add four tablespoonfuls of orange juice, the orange rind and vanilla essence. Whisk the whites of eggs stiffly, add it lightly to the rest of the ingredients and pour the mixture into the tartlet molds, previously lined with paste. Bake from fifteen to twenty minutes in a moderate oven, and when three-quarters baked, dredge them well with castor sugar.

Orange Tartlets. (Another Method.)

Ingredients. - The finely-grated rind of four oranges, the juice of two oranges, six ounces of butter, six ounces of castor sugar, three ounces of cakecrumbs, four eggs, two tablespoonfuls of cornflour, short paste.

Method. - Cream the butter and sugar well together, beat each yolk in separately, add the grated orange peel, cornflour and orange juice previously mixed smoothly together, the cake-crumbs, and lastly, the stiffly-whipped whites of eggs. Pour the mixture into ten or twelve tartlet-tins previously lined with paste, and bake for about twenty minutes in a moderately hot oven. When cold, mask with the icing prepared as below.