TIMELY RECIPES.

Stratford Evening Post, Volume XXIX, Issue 130, 25 July 1911, Page 3

TIMELY RECIPES.

Orange Cake:—-Rub the rind of three or four oranges with lumps of sugar to extract some of the zest. Cut a dozen or more oranges in halves across, not from end to end, with a teaspoon scoop, out .the pulp, extract the juice, and put the rind aside. Melt an ounce of leaf gelatine in a quarter of a pint of hot water, add three quarters of a pint of orange juice, the flavoured sugar, and as much more sugar as may be necessary, and bring nearly to boiling point. Have ready in a large basin three whites of eggs, strain in the hot liquid, and wiiisk until quite stiff. Pile in rocky heaps on a crystal dish. Swiss Roll.—Two teacupfuls caster sugar, two toacupfuls flour, two teaspoonfuls halving powder, four eggs. Mix the sugar, flour, and baking powder together and break the eggs into the dry ingredients, beating all for live minutes. Have ready a flat tin such as is used for a batter pudding, and pour the mixture in evenly, halving for eight or ten .minutes in a sharp oven. .Turn, on to a . sheet of sugared paper, spread with jam quickly, and roll .the cake carefully while still hot, otherwise it will crack. Serve with these ‘‘Dragon” Fiend, one of tlm best of high class teas. The teas used for this blend arc extremely choice and mostly first pickings. It possesses great 'bpdy, the texture is fine, and the'aroma and bouquet are exquisite. The “Dragon” [Mend is blended and packed by the Ifni pi re Tea Company, Wellington, and is sold by most grocers in this district at 2s. 8(1 nor lb.*