Page 2 Advertisements Column 3

Taranaki Daily News, Volume LIV, Issue 28, 27 July 1911, Page 2

TIMELY RECIPES. ORANGE CAKE.—Rub the rind of throe or four oranges with lumps of sugar to extract some of the zest. Cut n dozen or more oranges in halves , 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 be necessary, and bring nearly to boiling point. Have ready in a'largo 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 teacup'fula caster sugar, two teacupfuls (lour, two toaspoonfuls baking-powder, four eggs. Mix the sugar, (lour and baking-powder to-1 pother and break the egs into the dry) ingredients, beating all for five minutes. Have ready a fiat 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 shoot of sugared paper, spread with jam quickly, and roll the cake carefully while still hot: otherwise it will crack. Serve with those "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 groat body, the texture is fine, and the/ aroma and bouquet arc exquisite. TheV "Dragon" blond is blended and packed by the Empire Tea Company. Wellington, and is sold by most grocers in this district at 2s 8d per lb.—Advt.