TIMELY RECIPES.

Colonist, Volume LIII, Issue 13167, 25 July 1911, Page 2

TIMELY RECIPES.

ORANGE CAKE.—Bub the rind of 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 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 pint of hot water, add three quarters of a pint of orange juice, the flavoured sugar, and as'much.more sugar as may be necessary, and bring nearly to boiling point. Have ready in a iarge basin three whites of eggs, strain in the hot liquid, and whisk until quite stiff. Pile in rocky heaps on a crystal dish. SWISS ROLL.—Two teaoupfuls caster sugar, two teacupfuls flour, two teaspoonfuls baking powder, four eggs. Mix the sugar, flour, and baking powder together and break the eggs into the dry iugredients, beating all for five minutes. Have ready a flat tin, such as is used for a batter pudding, and pour the mixture in pvenly, baking for, eight or ten minutes in a sharp oven.' Turn on to a sheet of sugared paper, spread with jam quickly, and roll the cake cawfully while still hot, otherwise it will crack. Serve with these "Dragon" Blend, one of the best of. high-class teas. Tho 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 arc exquisite. The "Dragon" Blend is blended and packed by the Empire Tea Company, Wellington, and is solrl by most groeari in this district at 2s 8d par lb, ; ; ■..;■.