TIMELY RECIPES.

Taranaki Daily News, Volume LIV, Issue 32, 1 August 1911, Page 6

TIMELY RECIPES.

s 3 ORANGE CAKE.—Rub the rind of e three or four oranges with lumps of sugar to extract some of the zest. Cut e a dozen or more oranges in halves e across, not from end to end, with a teajj spoon scoop out the pulp, extract the g juice, and put the rind aside. Melt an j, ounce of leaf gelatine in a quarter pint 0 of hot water, add three-quarters of a e pint of orange juice, the flavored sugar, and as much more sugar as may be/ necessary, and bring nearly to boiling! j point. Have ready in a large basin! three whites of egga, strain in the hot ° liquid, and whisk until quite stiff. Pile in rocky heaps on a crystal dish. , SWISS ROLL.—Two teacupfuls caster a sugar, two teacupfuls flour, two teaspoonfuls baking-powder, four eggs. Mix , t' ,e su gar, flour and baking-powder together and break the egs into the dry I ingredients, beating all for five minJ Utcs. Have ready a flat tin such as is g 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, and roll the cake carefully f while still hot/' otherwise it will crack, v Serve with these "Dragon" blend, one c of the best of high class teas. The teas e used for this blend are extremely choice, g and mostly first pickings. It possesses if i great body, the texture is fine, and the d aroma and bouquet are exquisite. The if | "Dragon" blond is blended and picked h by the Empire Tea Company, Welling-:-1 ton, and .is sold by most grocers in this i- J district at 2s 8d per lb.—Advt.