Page 5 Advertisements Column 4

Taranaki Daily News, Volume LIII, Issue 138, 20 September 1910, Page 5

LAMINGTON CAKE—A RECIPE WORTH TRYING. Take one cup of butter, three cups of flour, two cups sugar, five eggs (leaving out the whites of two for icing), one email cup of milk, one small teaspoonful of cream of tartar. Rub the butter and sugar together; add the eggs and the milk with the flour, in which the soda has ibee'n mixed. Bake for twenty minutes in long flat tins, and when cold cut into small blocks and ice all over with icing made as follows: VJb. of butter, lib. king sugar, beaten well together. Add the whipped whites of the two eggs with three large teaspoonfuls of grated chocolate (or cocoa of a dark color), essence of vanilla to taste. Cover the blocks all over, and immediately roll them in dessicated cocoanuts. Your guests and your kith and kin will enjoy this cake more especially if you are careful to serve the "New Crescent" blend tea with it. The "New Crescent" is a moderately priced tea, for it costs only 2/- per 'lb., and is a scientific blend of the strong full-bodied teas of Darjeeliibg and the delicate five-flavored teas of Ceylon. It pleases the palate, and the flavor wins your favor. The Crescent blend tea is procurable from all storekeepers in the district.—Advt.