TIMELY RECIPES.

Stratford Evening Post, Volume XXIX, Issue 136, 1 August 1911, Page 2

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 orango_ juice, the 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. Rile in rocky hoapp on a* crystal dish.

Swiss'Roll.—Two toacupinls caster sugar, two tcacnpfnls Hour, two teaspumfrds baking powder, four eggs. Mix the sugar-, flour, and baking powder together anil break the eggs into the dry ingredients, boating 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 sham 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” Blend, one of the best of Ugh 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 bononet are exquisite. The “Dragon” Blend is blended and packed by the Empire Tea Company, Wellington, and is sold by most grocers in this district at 2s Sd per lb.*