Page 7 Advertisements Column 3

Stratford Evening Post, Volume XXIX, Issue 134, 29 July 1911, Page 7

odin. TIMELY RECIPES. Orange Cake.—Rub the rind oi throe or lour mangos with lumps ol sugai' to extract some of the zest. Cut a uozoa or more oranges in halves across, not from end to end, with a teaspoon scoop out the pulp, extract tae juieo, and put the rind aside. Melt an ounce of leaf gelatine in a quarter of a pint of hot water, and three quarters of a pint of orange_ juice, the flavoured sugar, ami as much more sugar as may he accessary, and bring nearly to boiling point. Have ready in a large basin throe whiles ol eggs, strain in the hot liquid and wmsk until quite still. Pile iii rocky heaps on a crystal dish.

Swiss floll.—-Two teacupfnls castor sugar, two teacupfuls (lour, two teaspoonfuls baking powder, four eggs. iWix tho sugar, Hour, and baking powder together and break the eggs into tho 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 sharp oyen. 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” Blend, one of the host of high class teas. The t 'as used for this blend are extremely choice ami mostly first pickings. It possesses great body, the texture is line, and the aroma and bouquet are exquisite. The “Dragon” Blond is blended and packed by tho Empire Tea Company, Wellington, and is sold by most grocers in this district at 2s 8d Her lb/*