TIMELY RECIPES.

Stratford Evening Post, Volume XXXI, Issue 5, 22 August 1911, Page 2

TIMELY RECIPES.

i Orange Cake.—Hub 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 he necessary and bring nearly to boiling point. Have ready in a large basin three whites of eggs, strain in the hot liouid, and whisk until quite stiff. File in rocky heaps on a crystal dish. Swiss Rid I.—Two tcacnpfnls castor sugar, two toacupfuls flour, two teaspoonfuls baking powder, four eggs, diix the sugar, flour, and baking powder together and break the eggs into tiro dry ingredients, heating all for five minutes. Have ready a fiat tin such as is used for a hatter pudding, and pour the mixture in evenly, baking; Tor 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 sti'l hot. otherwise it will crack. Severe with those “Dragon” Blend, 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 “Dragon” Blend is blended and packed by the Empire Tea Company, Wellington, and is sold by most grocers in this district at 2s 8d per lb.*