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Orange Tarts

Beat thoroughly together the juice of two large oranges, the grated peel of one, three-fourths cup of sugar, and one tablespoon of butter; add one full teaspoon of cornstarch stirred into the juice of one-half lemon, and bake in tart shells.

MILLEFEUILLES-Roll puff paste one-half-inch thick and with a floured knife cut into strips three inches long by one inch wide. Brush with egg glaze, as previously directed, and sprinkle with sugar. Place on ice for a half hour before baking and then place in a hot oven for twenty minutes. The strips should be well browned when done and are excellent to serve with afternoon tea.