TIMELY RECIPES.

Colonist, Volume LIII, Issue 13169, 27 July 1911, Page 2

TIMELY RECIPES.

ORANGE CAKE.—Rub the rind of three or four oranges with lumps of sugar to extract somo of the zest. Cut a dozen; or morcuoranges in halves across, not from end to end, .with a teaspoon scoop'out the pulp, extract the* juice, and put the rind askle. Melt an ounce of leaf gelatine in a quarter pint of hot water, add three quarters of a pint of orange juice« the flavoured1 sugar, and as'much mora sugar as may he 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 teacupfuls caster sugar, two teacupfuls flour,-two tcaspoonfuls baking powder, four eggs. Mix the sugar, flour, and baking powder together and break the eggs into the dry ingredients, beating all for five minutes, fljive ready a flat tin, such as is used for a batter pudding, and pour-the mixture, in evenly, baking for, eight or ten minutes in a sharp oven. Turn on to .a sheet of sugared paper, spread, with, jam quickly, nnd roll the...cake ea»e- ---• fully while still hot, otherwise1 it will crack. Serve 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, tie texture is fine, .and the aroma and bouquot are exquisite. The "Dragon" Blend is blended and packed,by the Empire Tea Company, Wellington^ and 18/ sold by moßt grocWß M this district at 2s 8d per lift