TIMELY RECIPES.

Wairarapa Age, Volume XXXII, Issue 10309, 9 August 1911, Page 5

TIMELY RECIPES.

ORANGE CAKE.— Rub the xind of three or four orangesvwitb lumps of > sugar' to extract some of the zest. Cut a dozen or more oranges an halves across, not from «fid to end, with a teaspoon scoop bw* the purp r extract the juice, ana pat the rind aside. Melt an ounce of leaf gela-; tine in a quarter pint of not 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 rocky heaps on a crystal dish. SWISS ROLL.— Two teacupfuls caster sugar, two teacupfuls flour, two teaspoonfuls 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 minutes 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 tlu'a blend are extremely choice and mostly first pickings, ft 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 So - per lb. Always ask Masterton drapers pleasantlv yet very impres.oiv<-lv for Roslyn All Pure Wool Blankets. and you will score every time. *