Page 5 Advertisements Column 6

Manawatu Standard, Volume XLI, Issue 9609, 7 September 1911, Page 5

Orange Cake-Rub flio rind of tnree or four oranges with lumps of sugar to oxtract some of the zest. Cut a dozen or moro oranges in halves acroes, not from (md to end, with a teaspoon scoop out the pulp, extract the juice, and put tho rind aside. Melt an ounce of leaf gelatine in a quarter pint of hot water, add three-quarters of a pint of orango juice, the flavoured sugar, and as much more sugar a 6 may be necessary, and bring nearly to boiling point. Have ready ill a large basin three whites of eggs, strain in the hot liquid, and whisk until quite stiff. Pile in rocky heaps on a crystal dish. Swiss. Roll-Two ' tcacupfuls caster sugar, two teacupfuls flour, two teaspoonfuls baking powder, four eggs.' Mix the sugar, flour, and baking powder together and break the eggs into the dry ingredients, beating all for five minutes. Have ready a flat tin such as is used lor a batter pudding, and pour the mixture in evenly, baking for eight or ten minutes in a sharp oven. Turn on to a sheet of sugared paper, spread with jam quickly, and roll tho cake carefully while still hot, otherwise it will crack. Servo with these "Dragon" blend, one of tho best of high class teas. The teas used for this blend are extremely choice and mostly first pickings. It possesses great body, the texture is fine, and the aroma and bouquet are exquisite. The "Dragon" blend is blended and packed by the Empiro Tea Company, Wellington, and is sold by most grocera In this district at 8s 8d per lb.Advt.