TIMELY RECIPES.

Wairarapa Age, Volume XXXII, Issue 10297, 28 July 1911, Page 4

TIMELY RECIPES.

|: ORANGE CAKE.— Rub the rind | of three or four oranges with' lumps of sugar to extract some of the zest, i Cut a dozen> or more oranges in halves across, not from end to end, with.' a teaspoon scoop out the pulp, 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 flavoured sugar, and as much more sugar as may be 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 stiff. Pile in rooky heaps on a crystal dish. i SWISS ROLL.— Two teacupfuls caster sugar, two teaoupfuls flour, two Aeaspoonfuls baking ipowder, 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 fiat tin such as is usued for a batter pudding ,and pour the mixture in evenly, baking for eight or ten minutes in a sharp oven. Tunt 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 Wend are extremely choice and mostly first- pickings. It possesses great body, the texture-is fine, and the aroma" and bouquet are exquisite. The "Dragon" Blend is blended and packed by the Empire Tea Company, Wellington, and is sold by most grocers in this district at 2s 8d per lb.