Page 6 Advertisements Column 3

Taranaki Daily News, Volume LIII, Issue 158, 13 October 1910, Page 6

RHUBARB PIE. Rhubarb is now in season and the following recipe will be found very useful: —Make a good rich pie paste and do not roll out very thin. To three cupfuls of finely-cut rhubarb, add one and a-half 'Cupfuls of sugar, lots of butter, and sift a little flour on the top. Wet top of crust with milk, press edge of pie down Fell; then take a strip of cotton two indies wide and long enough to go round the edge of pie and' tie it." Wet"the cotton in cold water, not wringing it out before putting it on; this will prevent any juice running out. In preparing the rhubarb do not peel it, simply cut in small squares and" wash well. This gives it that rich red color which cannot be secured if it is peeled. Rhubarb at , °f the year is particularly healuhful and should be eaten freely Tea is drunk with almost every meal nowadays, and those who know anything about tea will readilv recommend the Aew Orescent blend, at'2s per lb. It is a perfect blend of the stronger robust teas of Barjeeling and the fine delicate teas of Cevlon. It is rich and strong with a fetching fragrance, and a palatepleasing flavor. It is one of the best —indeed, the very best—2s tea on the market. Procurable from most storekeepers in the district.—Advt.

LAME'S EMULSION s Has found permanent use in many homes. It is food and medicine in one combination. It has many friends, and one ,good reason for this is that L6BB'S contains no narcotic of any kind—the contents are plainly told on every packet. For coughs, colds, sore throats, and sickly children, take none but LANE'S. 64