Wash the potatoes well, and boil them until tender, but not overdone. Thirty minutes will suffice. When cold, peel and grate them, and then beat together the butter and sugar till light. Add the yolks of the eggs, beaten till light, and then beat in the Potatoes, stirring first gradually, and then beating lightly and steadily. Add the spices and the orange, and Brandy, if desired, and then line one deep pie pan or two small pie pans, if preferred, with the Pie Crust. Bake lightly, fill in lightly with the Potatoes, and bake in a quick oven for a half hour. Beat the whites of the eggs to a stiff froth, and while beating add two tablespoonfuls of powdered white sugar. When the Pies are baked, heap the meringue on the top, set back in the oven, and let them bake for two or three minutes only, to a light brown.