Page 5 Advertisements Column 2

Wairarapa Age, Volume XXXII, Issue 10406, 29 August 1911, Page 5

THfIELY RECIPES. ORANGE CAKE Bub the rind of .. three ©r fonr oranges; with luipps of sugar extract some of the zest, a,;dc«»n; or mora orange?!. m not/froffii with a scoop put the. pulp, extract the juice, and put the rind aside. Melt an ounoe of leaf gelatine in a quarter pint of hot water, add three-quarters of a pinit of orange juioe, the flavoured sugar, and as much more sugar as may he necessary, 'and bring nearly to boiling point.. Have ready in a basin three whites of eggs, .strain in the hot liquid, and whisk imtil quite stifiv Pile in rocky heaps, on a crystal dish. SWISS, ROLL— Two teacupfuls caster sugar, two teaoupfuls flour, two iteaspobnfuls 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 t sueared 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 teas. The teas used for this blend are extremely choice and mostly first pickings. It . possesses- great dbody, the texture; is fine, and the. aroma arid bouquet are exquisite. ' The 'Dtason". Blend, is blended and .packed by (the - Empire Tea Company, Wellington, and is sold by most grocers m this district at 2s 8d per lb.