TIMELY RECIPES.

Stratford Evening Post, Volume XXXI, Issue 17, 5 September 1911, Page 7

TIMELY RECIPES.

Orange Cake.—Rub the rind of three or four oranges with lumps of sugar to extract some of the zest. 'Jut a dozen or more oranges in lalvos 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 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, bile in rocky heaps on a crystal dish. Swiss Roil.—Two toacuptuls caster sugar, two teacupfuls flour, two teaspoonfuls baking powder, four eggs. At be the sugar, lour, and baking powder together and break the eggs mm too dry ingredients, beating all for live minutes. Have ready a flat tin such as is used for a batter pudding, a lid pour the mixture in evenly, baning for eight or ten minutes in a sharp oven. Turn on to a sheet of sugared paper, spread with jam quickly, and roll the cako carefully, while still hot, otherwise it will crack. Sorevo with these “Dragon” Blend, one of the best of high-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 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.*