Have six fine, solid oranges, and with a pastry-tube, one and a quarter of an inch in diameter, cut off the tops of the oranges, then with a small knife remove the covers gently, laying them aside until later. With either a Parisian-potato cutter or a spoon, empty the insides of the oranges, being careful to avoid breaking any of the skin, for should that occur, they will be useless ; the interiors can be used for some other purpose. Arrange the oranges, with their covers on, in a square biscuit-glace box as for No. 1286 ; place the box in a tub, filling it with broken ice mixed with rock-salt, and let freeze for one hour. Prepare a champagne punch as for No. 1307, and with it fill the interior of the oranges, put on the covers, and with different colored ribbons tie each one, beginning at the top ; when at the bottom, turn the ribbon and bring it back to the top in an opposite direction, then make a graceful bow on top of the covers. Lay them again in the box, and let them freeze for one hour longer-, then dress them on a dessert-dish with a folded napkin, and serve.