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Orange, Seville, Paste for Dessert

Pare the yellow rind from some smooth-skinned Seville oranges, and be careful not to take with it the white thin skin which covers the fruit. Throw the rinds into boiling water, and let them keep boiling until they are quite tender, then place them upon an inverted sieve, and, as soon as the water has run from them, pound them in a mortar with as much powdered sugar as they will take. Roll the paste out to the thickness of a quarter of an inch, stamp it into shapes with an ordinary pastry-cutter, and put these upon buttered paper in a very slow oven. When they are dry on one side, turn them to the other. Put them in a tin box between sheets of writing-paper, and store in a warm place. Probable cost of Seville oranges, 1s. per dozen. Time, about two hours to boil the rind.