Page 7 Advertisements Column 5

Stratford Evening Post, Volume XXIX, Issue 126, 20 July 1911, Page 7

TIMELY RECIPES. Orange Cake.—Hue the rind o! three or four oranges with lumps of sugar to extract some 01 tire zest. Cut a uozon or more oranges m halves across, not from end to end, with a teaspoon scoop out the palp, extract the juice, and put the rind aside. Melt an t/uace of leaf gelatine in a quarter of a pint of hot water, add three quarters of a pint of orange juice, the flavoured sugar, ana as muen more sugar as may be necessary, arid bii.ng nearly to milling point. Have rcatiy in a large basin three whites of eggs, strain in the hot liquid, and whisk until quite stiff. 1-iis in rocky neaps on a crystal dish. .Swiss Roll.—Two teacup I'tils caster sugar, two teaeupfuls Hour, two teaspoonfuls baking powder, four eggs. I'aix the sugar, tour, and baking powder together aval break the eggs into tito dry ingredients, boating all for live minutes. Have ready a flat tin siidi as is used for a tatter pudding, and pour the mixture in evenly, baking for eight or ten minutes in a sharp oven. Tarn on to a sheet of sugared paper, spread with jam quickly, and roll the eako carefully' while still hot, oilier wise it will crack. Servo witli these “Dragon” Blend, one of the best of high class teas. The teas used for this, blond are extremely choice and mostly first pickings. it possesses great body, the texture is flue, and the aroma and bouquet arc exquisite. The “Dragon” Bland is blended and packed by the Empire Tea Company, Wellington, and in sold by most grocers in this district at 2s 8d , per !he-