Page 3 Advertisements Column 3

Taranaki Daily News, Volume LIV, Issue 20, 18 July 1911, Page 3

TIMELY RECIPES. ORANGE CAKE—Hub 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 flavored 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 liquid, and whisk until quite stiff. Pile in rocky heaps on a crystal dish. SWISS ROLL.—Two teaciipfuls caster sugar, two teaciipfuls flour, two tea-| spoonfuls baking-powder, four eggs. Mix the sugar, flour and baking-powder to-' gether and .break the egs into the dry ingredients, beating all for five-min-utes. Have ready a flat tin such as as! iraed for a batter pudding, and pour the mixture in evenly, baking for eight or! ten minutes in a sharp oven. Turn on to a Bheet of sugared paper, spread with jam quickly, and roll the cake carefully while still hot; otherwise 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, the texture is fine, and the aroma and bouquet are exquisite. The "Dragon" bU-nd is blended and packed by the Empire. Tea Company, Wellington, and is sjold by most grocers in this district at 2a 8d per lb,— AM. . -