Page 7 Advertisements Column 4

Stratford Evening Post, Volume XXIX, Issue 132, 27 July 1911, Page 7

TIMELY RECIPES. Orange Cake.—Hub the vine! of three or four oranges with, lumps of sugar to extract some of tire zest. Cut a dozen or more oranges in halves across, not from cud to oral, with a teaspoon scoop cut the pulp, extract the juice, ami put the riml aside, aidt cu nurav <>l leaf g.daviiK' in a quarter ■ oi a. pint of hot v. a tm, add 11; roe quarters _ of a pint 'oi orange juice, Luc flavoured sugar, and as much more sugar as may bo necessary, and bring nearly to boiling point. Have ready in 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 toacupfnls caster sugar, two toacupfnls Hour, two teaspoonfuls baking powder, four eggs. i\lix the sugar, Hour, 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, baking for eight or ten minutes in a shy.rp 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” Blond, 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 fine, and the aroma and bouquet are exquisite. The “Dragoii” Blend is blended and 'packed by the Empire Tea (Company, Wellington, and is sold by most grocers in this district at 2s 8d uer lb.* t ,