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Orange Tartlets

Remove the rinds from one dozen sweet oranges, quarter them and take out the core; boil for about three minutes in a small quantity of sugar and water, and put on a sieve to drain. Boil the juice that runs from them, and the liquor that they were boiled in to a syrup. Have ready some shells of pastry baked in patty-pans. Put the oranges in the hot syrup for a few minutes, but do not let them boil, lay them in the shells of crust, and just before serving pour the syrup over.