TIMELY RECIPES.

Taranaki Daily News, Volume LIV, Issue 62, 4 September 1911, Page 3

TIMELY RECIPES.

ORANGE 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 flavored sugar, and as much more sugar as niay.be necessary, and bring nearly to boiling point. Have ready in a large basin three whites of eggs, strain in (he lint, liquid, and whisk until quite still. Pile in rocky heaps on a crystal dish. S\\ [KS BOLL Two tcacnpfiils caster sugar, two teacupfuls flour, two teaspounfnls 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. Have ready a lint tin such as is used for a batter pudding, and pour the mixture in evenly, baking for eight or ten niinues 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 toas used for this bleml are extremely choice, and mostly first picking-. It possesses great body, tli•> texture b. fine, and the :iitilna ami iiiai<|Uet are exquisite. The "Dragon" blend is splendid, and packed by the Kiupire Tea Company. Wellington > and is m,!( 1 by sn«» t tcfi-i-rs in this district at M,l p.:i !!■.■ -A.ivi.