Page 8 Advertisements Column 2

Stratford Evening Post, Volume XXIX, Issue 148, 15 August 1911, Page 8

TIMELY RECIPES. Orange Cake.—Rub t!ie 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, tile flavoured sugar, and as much more sugar as may he necessary and. bring nearly to boiling point. Have ready in a largo basin three whites of eggs, strain in the hot linnid, and whisk until quite still. Pile in reeky heaps on a crystal dish. Swiss Pall.—Two teacnpfnls caster sugar, two teacnpfnls Hour, two teaspoonfuls baking powder, four eggs. Mix the sugar, flour, and baking powder together and break the eggs into the dry ingredients, heating all lor live minutes. .Have ready a fiat tin such as is used for a hatter pudding, ••led V'our the mixture in evenly, Jinking for eight or ton minutes iu a sharp oven. Turn on to a sheet ot sugared pooer. spread with j■’in quickly. and roll the cake carefully, while still hot, otherwise it '.'ill crack. Screve with these “Dragon” Plead, one of the test of high-class Teas. The leaf, used for this blend are extremely choice ami mostly first pickings. it possesses great body, the texture is fine, and the aroma and bouquet are exquisite. The “Dragon” Phmd is Mended and packed by tl;o Mmplro Tea Company, Wellington, and is sold by most grocers in tins district at 2s <Sd per lb.*