Page 3 Advertisements Column 2

Taranaki Daily News, Volume LIV, Issue 63, 5 September 1911, Page 3

TIMELY BECIPES. ORAXIiK CAKE. Rub the vim! 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 seoop 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 j pint of orange juice, the. lUvored 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 slit)', l'ile in rocky heaps on a crystal dish. SWISS ROLL. -- Two tcacupfuls carter sugar, two teaeupfiils Hour, (wo leaspoonfuls 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 !lat tin such as is used for a. batter pudding, and pour the mixture in evenly, baking for eight or ten mimics in a sharp oven. Turn on to a sheet of sugared paper, spread with jam quickly, and roll the cake carefully i while still hot; otherwise it will crack.| ■Serve with these "Dragon" blend, one 1 of the best of high-class teas. The teas used for this bleud are extremely choice, and mostly first pickings. It possesses great body, the texture is fine, and (be 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 Sd per lb.-—Advt. VISITIX'U CAKDS.—When ro.< run | out of cards, send your order tor morn' to the Dally News i'rintery. 3/15 for 50,' or 5 1 - for 100 (postage paid). I