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Orange Cakes

Peel some Seville oranges. Weigh the rinds, and boil them in two or three waters until they can be easily pierced with a fork. Drain the water from them, and pound them in a mortar with double their weight in powdered sugar, and the pulp and juice of the oranges, which must have been carefully freed from skin and seeds. Beat the mixture thoroughly; if it is too thick add more orange-juice. Let it stand a few hours, drop it upon buttered tins in small rounds, and dry these in a cool oven. Orange cakes should be kept in layers between sheets of writing-paper, and stored in a cool dry place. Time, two hours to boil the orange rinds. Probable cost, Seville oranges, 1d. or 1 1/2d. each.