BATTENBERG CAKE.

Taranaki Daily News, Volume LIII, Issue 224, 4 January 1911, Page 6

BATTENBERG CAKE.

I Make a Genoese paste as follows: Take one pound of butter, ona pound of castor sugar, twelve eggs,' one pound two ounces of flour, two ounces of cornflour, four ounces of ground almonds, and essence of vanilla. Beat up the butter and sugar, add the eggs, two at a i time, beat well, add the essence and | mix the flour, the cornflour and almonds I to a nice batter, .then spread half of it on a largo meat tin; with a sheet of white paper upon it, add a few drops of cochineal to the other half, and beat up and lay it upon another papered tin and bake. When done, strip paper off and leave it to get cold; then lay one piece upon the other and cut in equal parts—square, oblong or diamond—then sandwich two together and build up to a nice cake, four pieces of white and five pieces of pink. Wrap it in almond paste and decorate top with fondant icing. The Empire Company's "Elephant" Blend tea, at '2/2 per lb., is just the most appropriate tea to accompany this cake. The ''Elephant" Blend possesses all the strong characteristics of the finest Darjeeling teas, and the flavor is not too pronounced, consequently the palate cannot tire of it. This blend is a great favorite, as is proved by the expanding sales. Procurable from most storekeepers in this district.—Advt.

THIS TIME OF THE YEAR. This is the time of the year when you catch cold the easiest. *Take home a bottle of Chamberlain's Cough Remedy and be prepared to stop any cough or cold at once. Every bottle is guaranteed to give results. Sold Jay all chemists and storekeepers.