Page 7 Advertisements Column 3

Taranaki Daily News, Volume LIII, Issue 265, 18 March 1911, Page 7

LUNCHEON CAKE. Haifa pound of butter, one pound of flour, half an ounce of carraway seeds, a quarter of a pound of currants, six ounces of moist sugar, one ounce of candied peel, three eggs,. lialf a pint of milk, one small teaspoonful of baking powder, are the ingredients required. Rub the butter into the flour until it is quite fine, add the currants, carraway seeds, sugar-, and candied peel (cut up in thin slices) and baking powder; mix these well together, and moisten with the eggs well-whisked in the milk; butter a tin. put in the cake, and bake it in a moderate oven for about an hour. A fine luncheon tea is the "Dragon" Brand tea at. 2/8 per lb. Tt is strong and stimulating, and gives one just that vigor needed to get through the afternoon's work or pleasure. "Dragon" brand tea is a scientific combination of the choicest hill-grown Ceylon and Indian teas, and possesses a remarkably fine flavor, which never varies. "Dragon" brand tea. is sold by most grocers \ji this district.—Advt.