Page 6 Advertisements Column 2

Taranaki Daily News, Volume LIII, Issue 230, 3 February 1911, Page 6

HOLIDAY NUT CAKE. Beat to a cream one cupful of butter and two of powdered sugar. Whip light three egg yolks, and stir into this one half-cup of milk. Have ready two cups of flour sifted twice, with one teaspoonful of baking-powder, and stir this in alternately with the whipped whites of eggs. Add more Hour if necessary to make the dough firm enough to roll easily. Have it just stiff enough to be handled without sticking. In a dish have a cupful of chopped nuts, say walnuts. Sprinkle the nuts with powdered sugar. Roll the dough thin, spread liberally with minced nuts, and lay another thin sheet of dough o-ver the upper sheet, and cut into rounds, sprinkle with sugar, and place in a pail. Bake in a quick oven, covered, for fifteen minutes, then brown lightly. These cakes improve with age, and are ready for all holiday occasions. Take Crescent Blend tea with these cakes, and you will enjoy yourself. Crescent Blend tea. at 2/- per lb., is a tea of excellent drinking quality. It is a blend of Indian and Ceylon teas, and is very rich. Obtainable from most storekeepers in this district.—Advt. THE ADVANTAGES OF OUR BAGGAGE CHECKING SYSTEM Are apparent. There's no bother with carriers, no waiting, no .scrambling at stations, no overcharging, no risk of loss. Under our system we collect baggage from your .home, and you arrive at the oilier end to find your tilings waiting for you. Checking is free. All you pay is the bare cost of cartage.—The X.Z.j Express Co., Ltd. —Advt.