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Seville Orange Cakes

Divide the oranges in halves, and take out the pips, of which there are a good many small ones. Scrape the pulp and juice into a bowl, and boil the rinds until they are so tender that a fork will pierce them easily. Dry them, and weigh them, and allow two pounds of powdered sugar to one pound of orange-rinds. Pound them to paste in a mortar, and add, very gradually, the juice, the pulp, and the powdered sugar. Mix all together, and when the preparation is thick and yellow, drop it upon tins, and dry the cakes in a cool oven. Time, about two hours to boil the rind. Probable cost, Seville oranges, 1s. per dozen when plentiful.