TIMELY RECIPES.

Stratford Evening Post, Volume XXXI, Issue 11, 29 August 1911, Page 2

TIMELY RECIPES.

Orange Cake.—Hub the rind ol three or four oranges with, lumps of sugar to extract some of the zest. Out a dozen or more oranges in halves across, not from cud to end. with a teaspoon scoop out the pulp, extract the juioo, and put the rind ncidc. Melt an ounce of leaf gelatine :n a quarter of a pint of iiot water, add three-quarters of a pint of orange juice, the flavoured sugar, and as much more sugar as may be neccssarv 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. S.vics Roll.—T wo tcacupfuls caster sugar, two toacupfuls flour, two teaspoon fills halving powder, four eggs, mix the sugar. Hour, and baking powder together and break the eggs into the dry ingredients, boating all foi five minutes. Have ready a flat tin inch as is used for a batter pudding, and pour the mixture in evenly, linking for eight or tea minutes in c, sharp oven. Turn on to a sheet of ligand paper, spread with jam quickly, and roll the cake carefully, while till hot, otherwise, it will crack. Strove with tiieso “Dragon” Blend aito of the best of high-class Teas! Hie teas used for this blend arc extremely choice and mostly first pickings. It possesses great body, the texture is line, and the amnia and bouquet am exquisite. The “Dragon” Bland is blended and packed by’ the Empire Tea Company, Wellington, and is sold by most grocers in this district at 2s 8d nor lb.*