Page 2 Advertisements Column 3

Taranaki Daily News, Volume LIII, Issue 217, 22 December 1910, Page 2

SCONES, ROLLS AND TEA. To make Cream Scones: Sift a quarter pound of flour into a basin, rub in 3oz. fresli 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 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 mixture—it should be a third of an inch thick—•bake 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 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 <■: r!it;)cn?a more par pound, but in i-i-.'-.r and *«.'• ngth it is unequalled. Tiu're >lO better tea offered for sale in .sew Zealand than tjie Dragon Brand. Sold by most storekeepers in this district.—Advt.