Orange Tartlets.
- 2 fine Havana oranges, juice of both, and grated peel of one.
- ¾ cup of sugar-½ cup if the oranges are very sweet.
- 1 tablespoonful of butter.
- ½ lemon—juice only, to wet 1 teaspoonful corn-starch.
Beat all well together, and bake in tartlet shells without cover.