Page 4 Advertisements Column 5

Wairarapa Age, Volume XXXII, Issue 10306, 5 August 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. 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 pinit 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 heap* on a crystal dish. SWISS ROLL.— Two teacupfuls caster sugar, two teacupfuls flour, two iteaspoonfuls 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 flat tin such as is usued for a batter pudding ,and pour the mixture in evenly, baking for eight or ten m'"'iites 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 the aroma and bouquet are exquisite. The "Dragon" Blend is blended and packed by the Empire Tea Company, Wellington, and is Bold by most grocers in this district at 2s 8d jper lb.