TENNIS CAKE.

Taranaki Daily News, Volume LIII, Issue 221, 29 December 1910, Page 4

TENNIS CAKE.

? Tennis and Tea are Separable, and a fe' Rood cake is appreciated by *&. The ■ ■ Mlowinz recipe for a Tennis Cake wUI I. » the patrons of the courts:—One > pound of butter, one pound and a quarf Errf caster sugar, tweb * and a quarter of flwir, three & - quarters of a pound of ground almonds, I 5aH a pound of sultanas, four ounces of >7 «arraats, four ounces of peel, four Alices i- of cut cherries, vanilla essence. Beat up ;• the butter and sugar, add tbe eggs two $ -at a time, and with the last add tta_es h aenee, then stir in the flour, and last of f «B the fruit, peel cut fine, and the cheri ries; mix at to a nice cake batter, put ?■ ' g|>tn a papered tin, bake in a moderate oven and, -when done and cold, lay a piece V «| almond paste on top, iwd ice with .fondant king and color desired. A nice r<- tea to serve with' this cake » the Em- ■ • rare Company's "Dragon" Blend, prorark ' able from most' storekeepers in thisdistriet at 2b 8d per lb. The "Dragon Mend 5- |g really delicious; it has a captivating ifevor, possesses great body and a fine 4 ' texture. The drinking qu&littes are suoeib, and it will jftease most palates. perhapft you have never tried a tea at | I? 2s 8d per pound. If not, just get a S& -.-Mcket of "Dragon" brand and note the W' 4Hference.lt costs but a few pence more, P but the greater satisfaction and pleasure &r' it will give you is worth pounds. ¥>' ' '