Page 4 Advertisements Column 4

Taranaki Daily News, Volume LIII, Issue 220, 23 January 1911, Page 4

FUDGE CAKE. Cream together one cupful of sugar and two-thirds of a cupful of butter; add one cupful of milk. Stir in lightly two and one-half cupfuls of flour, into which one heaped spoonful of baking powder has been sifted. Then stir in one-fourth cupful of melted chocolate. Add one half-cupful of walnuts broken up coarsely, and lastly three eggs beaten separately. For the "fudge frosting use one and one-half tablespoonfuls of butter and one-half cupful of unsweetened cocoa, one and one-fourth cupfuls of confectioner's sugar, a few grains of salt, and one-fourth cupful of milk. Heat to boiling point, and boil eight minutes. Remove from fire and beat until creamy. Add one-half teaspoonful of vanilla, and then pour over cake to depth of onequarter inch. With this fudge cake serve Elephant brand tea. The flavor of this tea is most Agreeable; it possesses body and strength, and is remarkably rich in the elements of good tea. Elephant brand tea, at 2/2 per lb., is sold by most storekeepers in this locality. Every home •that values cheerfulness, comfort and refinement will welcome the New Roslyn Writing Pad (copyrighted); 100 sheets fine-ruled; 'tablet size paper. Obtainable from drapers and storekeepers at W eaoh.—Advt.