Page 8 Advertisements Column 3

Taranaki Daily News, Volume LIII, Issue 139, 21 September 1910, Page 8

LAMINGTON CAKE—A RECIPE < WORTH TRYING. j Take one cup of butter, three cups of flour, two cups sugar, five eggs (leaving out the whites of two for icing), one small cup of milk, one small tea spoonful of cream of tartar. Rub the butter and sugar together; a<l(l the eggs and the milk with the flour, in which the soda has been 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: %lb. of butter, lib. icirog sugar, beaten well together. Add the whipped whites of the two egg's with three large teaspoonfuls of grated chocolate (or eocoa of a dark color), essence of vanilla to taste. Cover the blocks all over, and immediately roll them in dedicated cocoanuts. Your guests and your kith and kin will enjoy this cake more especially if von aTe 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 I of the strong full-bodied teas of Dar-I jeelmg and the delicate five-flavored teas of Cevlon. It pleases the palate, and the flavor wins your favor. The' Crescent blend tea is procurable from all storekeepers in the district.—Advt. We stock the best, and sell for cash. Why do you pay Is and Is 3d for sash ribbons when we can sell you the same thing for 6d a yard. Our store is opposite Carnegie Library, Ring street, New; Plymouth, and is specially for "