GOLD AND SILVER CAKE. Into a pound of powdered sugar work a cupful of butter, and when rubbed to a smooth and light cream add the yolks nf live eggs, beaten very light, and a teacupful of milk. Beat in gradually three cups of flour sifted with two level teaspoonfnls of baking powder. Add this slowly, as some flours thicken more than do others. When enough flour ]ias been put in to make a rather stiff cake batter, tain it by adding the juice of a large orange and the pee! grated. Turn into small tins and bake to a golden brenvn. When cool, dip each cake in a golden icing. To make this add to an ordinary boiled icing, heated in a double boiler, a teaspoonful of melted butter, a little orange juice and some orange or yellow vegetable coloring matter. Set the cakes aside to harden.—The silver cakes are made as follows: Work to a cream a half-cup of butter and a cup of powdered sugar, and when smooth beat in the stiffly whipped whites of five eggs. Add two cups of flour sifted with a heaping teaspoonful of baking powder, and flavor with a little essence of bitter almond.» Make a boiled icing, flavour with the bitter almonds, and uip each of the cakes in this. Arrange the gold and silver cakes in alternate layers, on a plate, and serve with \ T ew Crescent Blend tea. The superior flavor of this tea appeals to every palate, and it is procurable from most storekeepers in the (listrict at 2/- per lb.—Advt.
300 cash down will secure 90 acres with 4-roomed cottage, cowshed, etc., also 15 cows, 1 bull, 2 horses, cart, harness, harrows, plough, etc., etc., Price, £2l per acre.—Gilmour & Clarke, New Plymouth.
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Taranaki Daily News, Volume LIII, Issue 238, 13 February 1911, Page 8
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295Page 8 Advertisements Column 4 Taranaki Daily News, Volume LIII, Issue 238, 13 February 1911, Page 8
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