Page 5 Advertisements Column 2

Taranaki Daily News, Volume LIII, Issue 212, 16 December 1910, Page 5

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 t minutes. For a nice quickly-made Swiss f Roll: Take two tablespoonfuls of flour, two tablespoonfuls of eastor sugar, two tablespoonfuls of baking powder, mix '■ well together, and then add two raw I, eggs, mix all quickly and well together; [. line a greased Yorkshire pudding tin with buttered paper, pour in the mixtureit should be a third of an inch thickbake lightly for about five minutes till set; have ready some warmed raspberry or apricot jam, turn out the paste on a - sheet of paper sprinkled with castor > e sugar, spread the lower side with jam, 8 , roll up like a lobster, dust sugar and d dessicated cocoanut over and serve. With *t nice cakes you need a nice tea, and no ' n other blend equals the "Dragon" brand j at 2/8 per lb. Perhaps you have never id before tried a tea worth more than 2s; it then try this brand, and you will im--14 mediately appreciate the difference. It s . costs but eightpence more per pound, e - but in quality, flavor and strength it is a. unequalled. There is no better tea ofir fered for Bale in New Zealand isN