Take two or three Seville oranges and boil them, shift them in the boiling to take out the bitter, cut them in two, take out the pippins, and cut them in slices; they must be baked in crisp paste; when you fill the petty-pans, lay in a layer of oranges and a layer of sugar, (a pound will sweeten a dozen of small tins, if you do not put in too much orange) bake them in a slow oven, and ice them over.
