Page 5 Advertisements Column 3

Taranaki Daily News, Volume LIII, Issue 220, 11 January 1911, Page 5

Take one quart milk, six eggs, a quarter of a pound of butter, two ounces of compressed yeast, salt and flour. Bent tip the eggs, melt the butter, dissolve tlie yeast in a little of the milk, mix all together a.nd add sufficient flour to make a smooth thin .batter. Set this to rise, and bake for fifteen minutes. Geneva wafers are made without yeast, as follows: Take three ounces of fine flour, two ounces of caster sugar, three ounces of butter, two eggs, Vanilla essence, cream and apricot jam. Cream the butter a,nd sugar together, beat each egg in separately, add a few drops of vanilla, and stir in the flour lightly. Tut the mixture into a forcing bag with a large plain pipe, force it out on a well buttered baking tin in portions that would just fill a teaspoon, and spread thinly with a hot wet palette knife. Bake in a moderate oven until set; then take out with a palette knife, and wrap them round comet tins. Place one inside the other to keep in shape, replace in the oven until lightly browned, turning them frequently. When cool remove the moulds and fill with stiffly whipped cream and |am. We recommend the "Mikado" Blend tea with these wafers. This tea is an extremely fine mixture of Ceylon and Indian tea's, and is one of the best of family teas. It costs but Is fid per lb retail, and your storekeeper is certain to stock it. Although it costs but Is Od per lb, in flavor and quality it will surprise you. Many say it is quite as good as other brands sold at 2s and 2s 24— Advt.