Page 6 Advertisements Column 2

Taranaki Daily News, Volume LIII, Issue 209, 13 December 1910, Page 6

TARANAKI BACKBLOCKS MISSION.

In a letter recently received from the Rev. \V. E. Bolland, M.A., Norfolk, England, by Mr. W. H. Skinner, Mr. Bolland states that he with other members of the family have been greatly interested in the efforts now being made to raise funds in Taranaki towards the GovettBolkuid and the Govett-Brown-Bolland memorials. The former has for its object the enlargement or completion of St. Mary's Church, the latter the establishing on a solid foundation of the Taranaki Backblocks Mission. With the object of assisting one of these funds which was connected with the name of his father, he was sending out a donation of fifty guineas, which he preferred should be given to the Backblocks Mission Eund. This sum had been subscribed by various members and descendants of our first vicar's family, amongst these being a brother, Colonel G. H. Bolland, and a sister, Miss Jennet Bolland, his only son, eight grandchildren and one great-grand-son. Mr. Bolland concludes by saying: "I hope that' the Mission is doing good I work and that the financial position is as sound as can be hopefl for. I shall always be glad to hear of any particulars about the work." This money will he placed to the credit of the "Taranaki Backblocks Mission Endowment Fund," which is now verging on a capital amount of £2OOO, thanks to the Venerable Dr. Cole's energy and sound financial organising.—Taranaki Anglican Magazine.

SCONES, ROLLS AND TEA. To make Cream Scones: Sift a quarter pound of flour into a basin, rub in 3oz. fresh butter, and mix with two tablespoonfuls of baking powder. Add gradually one gill of milk and half gill of cream, and work into a light paste. Roll out on to a floured board till quarter of an inch thick, stamp out into rounds, place on a buttered baking sheet, and bake for fifteen minutes; brush over with sweetened milk when nearly done, and return to the oven for another three minutes. For a nice quickly-made Swiss Roll: Take two tablespoonfuls of flour, two tablespoonfuls of castor sugar, two tablespoonfuls of baking powder, mix well together, and then add two raw eggs, mix all quickly and well together; line a greased Yorkshire pudding tin with buttered paper, pour in the mixtureit sliould be a third of an inch thickbake lightly for about five minutes till set; lhave ready some warmed raspberry or apricot jam, turn out the paste on a sheet of paper sprinkled with castor sugar, spread the lower side with jam, roll up like a lobster, dust sugar and dessicated cocoanut over and serve. With nice cakes you need a nice tea, and no other blend equals the "Dragon" brand at 2/8 per lb. Perhaps you have never before tried a tea worth more than 2s; then try this brand, and you will immediately appreciate the difference. It costs but eightpence more per pound, but in quality, flavor and strength it is unequalled. There is no better tea offered for sale in New Zealand than the Dragon Brand. Sold by most storekeepers in this district—Advt.