Orange Biscuit
Several Seville oranges
Their weight in powdered sugar
Boil the oranges whole, three times, changing the water each time. Cut them in halves and take out all the pulp and juice. Beat the outside very fine in a mortar and add to it the sugar. Mix into a paste. Spread very thinly on glass or plates and set in the sun to dry. When nearly dry cut into shapes and turn over. When quite dry put away in an air-tight tin.
*Orange Wafers
¹⁄₂ lb. sugar
¹⁄₄ lb. flour
4 eggs
¹⁄₂ orange
1 lemon
Grate the yellow rind from half an orange. Put it in a cup and squeeze the juice of a whole lemon over it. After half-an-hour strain off the juice.
Beat the sugar and yolks until light and creamy. Add the strained juice and the whites whipped to a stiff froth. Sift in the flour and do not beat any more. Drop by the spoonful on to greased paper and bake quickly. Spread half of the wafers, when baked, with marmalade and put the others on top of them, pressing them lightly down.
Rice Cakes
2 eggs
Their weight in flour, powdered sugar and butter
1 large table-spoon rice flour
¹⁄₂ tea-spoon baking powder
Cream the butter and add the sugar. Mix the baking powder, flour and rice flour together and add to the butter and sugar. Whisk the eggs till light and frothy. Beat all well together. Bake in buttered patty pans.