Page 7 Advertisements Column 2

Taranaki Daily News, Volume LIII, Issue 190, 21 November 1910, Page 7

SCOTCH SHORTBREAD. The ingredients required are: l%lb of flour and 4oz. rice flour, lib butter and box. to Soz. of castor sugar. Rt,h these ingredients together carefully till they will mould fairly easily when pressed, then Siiape them into round cakes with your hands, pinching up the edges neatly and pnc-king the top over with a fork' llace each cake on a flat baking tin, and bake m a fairly hot oven for 15 to °0 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 Th" oven though pretty hot at first, should be allowed to cool down gradually whilst it is cooking. This method, though considered in Scotland the only way requiies piactice to get pliable paste with only the above ingredients, and many cooks add a whole egg or a spoonful or two of milk to ensure success. To New Zea landers 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 changes, for the blending is done by a connoisseur who knows how. The New Crescent blend costs but 2s a lb. 'and gives the utmost palate pleasure. Your sells it.—A<Jvi '.4 It*