Page 8 Advertisements Column 4

Taranaki Daily News, Volume LIII, Issue 221, 12 January 1911, Page 8

WAFERS. Take one quart milk, six eggs, a quarter of a pound, of butter, two ounces of compressed yeast, salt and flour. Beat up the eggs, melt the butter, dissolve the yeast in a little of the ntilk, mix all together and 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 ami apricot jam. Cream the butter a.iul sugar togethcbeat each egg in separately, add a fe" drops of vanilla, and stir in the flour lightly. Put the mixture into a forcing bag with a largf plain pipe, force it out on a well buttered baking tin in portions that would just Jill 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 wraj) them round cornet 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 jam. We recommend the "Mikado" Blend tea with these wafers. This tea is an extremely flue mixture of Ceylon and Indian teas, and is one of the best of family teas. It costs but Is 6d per lb retail, and your storekeeper is certain to stock it. Although it costs but Is <sd per lb, in flavor and quality it will surprise you. Many say it is quite as cood as otbnr brands sold at 2s and 2s 2d.'—Advt.