Page 2 Advertisements Column 2

Taranaki Daily News, Volume LIII, Issue 185, 15 November 1910, Page 2

SCOTCH SHORTBREAD. The ingredients required are: l%lb of flour and 4oz. rice (lour. Ill) butter and Goz. to Soz. of castor sugar. Iliib these ingredients together carefully till tliey will mould fairly easily when pressed, then shape them into round cakes -with your hands, pinching up the edges neatly, and pricking the top over with a fork. Place each cake on a flat baking tin, and bake in a fairly hot oven for 15 to 20 minutes; then lift it out and leave it on the baking tin till it is cool, as it is very apt to break if handled whilst hot. The oven, though pretty hot at first, should be allowed to cool down gradually whilst it is cooking. This method, tlioirjii considered in Scotland the only way. requires practice to get pliable paste with only the above ingredients, and many cooks add a whole e:rg or a spoonful or two of milk to ensure success. To Xew Zeaianders this shortbread would be insufficient without a cup of delicious tea such as the New Crescent blend. This tea has a flavor which distinguishes it from all others and the flavor never for the blending is done by a connoisseur who knows how. The Xew Crescent blend costs but 2s a lb, and gives the utmost palate pleasure. Your storekeeper sells it. —Advt.

JjON'T cough yourself right into consumption. Fresh air & Lane's Emulsion cure bad -oughs. ~