Page 6 Advertisements Column 2

Taranaki Daily News, Volume LIII, Issue 228, 20 January 1911, Page 6

Take one quart milk, six eggs, a quartet- 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 tho milk, 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 and apricot jam. Cream the butter and sugar together, beat each egg in separately, add a few drops of vanilla, and stir in the flour lightly. Put 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 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 iill with stiffly whipped cream and jam. We recommend the "Mikado" I Blend tea with these wafers. This tea is an extremely fine mixture of Ceylon anil Indian tea's, and is one of the best of family teas. It cosls but Is M per lb retail, and your storekeeper is certain to stock it. Although it costs but la 6d 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 2d.—Advt.