Page 5 Advertisements Column 4

Taranaki Daily News, Volume LIII, Issue 213, 17 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 ti'l quarter of an inch thick, stamp out into row■■:.. 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 raweggs, 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; ihave 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. Witih 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 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 Brand, Sold by most storekeepers in this district.—Advt.