Sally Lunn Recipe

From MRS. M.D. OWINGS, of Washington, Lady Manager.
Orange shortcake is very nice. The only difficulty to overcome in
making this toothsome dish is to get rid of the white fibers which
intersect the pulp of the orange, and this is, after all, a very easy
matter. To prepare the oranges, simply cut them in half, without
peeling, and take out the lobes precisely as when eating an orange
with a spoon. The shortcake is mode like very short, soft biscuit and
baked in a round tin in a quick oven. When it is done, split it,
sprinkle sugar over the prepared oranges, put a layer on the under
crust, replace the upper part, upon which put more of the prepared
oranges and serve at once with cream.

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