Page 2 Advertisements Column 4

Taranaki Daily News, Volume LIV, Issue 58, 30 August 1911, Page 2

TIMELY RECIPES. ORAKGE CAKE. Rub the rind of three or four oranges with lumps of sugar to extract some of the zest. Cut 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 flavflred sugar, and as much more sugar as may be necessary, and bring nearry 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 tcacupfuls saster sugar, two teacupfuls flour, two teaspoonfuls baking-powder, four eggs. Mix the sugar, flour and baking-powder ■ together and breal? the eggs into the dry ingredients, beating all for five minutes. Have ready a Hat tin such as is used for a batter pudding, and pour the mixture in evenly, baking for eight or ten minues in a sharp oven. Turn on to a sheet 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 tha aroma and bouquet are exquisite. The "Dragon" blend is splendid, and packed by the Empire Tea Company, Wellington, and is sold by most grocers in this district at 2s 8d per lb—Advt. RUDGEWHITWORTH JJRITAIN'S gBITAIN'S JJEST JJEST gICYCLE. gICYCLE. B. REYNOLDS & CO, Ltd DEVON STREET, Naw Plymouth. 'Phone 109. !