Page 5 Advertisements Column 3

Taranaki Daily News, Volume LIII, Issue 200, 2 December 1910, Page 5

THREE NICE CAKES. SUGAR CAKES. —Roll some pastry out thinly. Cut into strips three inches long and one and a half inches wide. Turn over the end and press down lightly. Brush the centre with yolk of egg, scatter granulated sugar over and bake in a hot oven. Serve cold and crisp. RICE CAKES.—Six ounces flour, six ounces ground rice, six ounces castor sugar, two eggs and a tea spoonful essence of lemon will he required. Beat butter to a cream, add sugar, then eggs (well beaten); mix flour and i'ice together, add with lemon essence and beat well. Put into small tins and bake in a quick oven a quarter of an hour. CHERRY CAKE.—lngredients: One pound flour, half-pound castor sugar, five eggs, six ounces glace cherries, teaspoonful of vanilla. Beat the butter and sugar to a cream, add the flour and eggs alternately; but do not beat the eggs, drop each one separately into a cup and then into the mixture. Stir well together before adding the cherries and the vanilla flavoring. Crease the tin and pour in the mixture, allowing an hour or more for baking in a very quick oven to start with, as the fruit, being heavy, will sink if the cake is slowly eooked. Mikado brand will prove an excellent tea to serve with any of these cakes. Although only Is Cd per lb., this tea is wonderfully good, and is really superior in quality to many teas sold at 2s per lb. The flavor is good, and the liquor possesses excellent body and fine texture. Most storekeepers in this district sell the "Mikado" brand. Other excellent teas are the Crescent brand at Is lOd, and the New Crescent brand at 2s. ■