Page 8 Advertisements Column 3

Taranaki Daily News, Volume LIII, Issue 267, 21 March 1911, Page 8

GENERAL RECIPES. SCOTCH OAT CAKES.-Ingredients: One pound of oatmeal, two ounces of butter, a pinch of salt, a teaspoonful of carbonate of soda. Method: Put the oatmeal into a basin, mix in a little salt, melt the butter, and mix it with the oatmeal. Dissolve the soda in a gill of water, mix it quickly into the oatmeal, well stirring it. I'u't the dough on to a pastry board sprinkled with the meal, spread it out evenly with the hands, sprinkle with meal, and cut in squares.) Cook on a girdle or in the oven. OATMEAL MUFFINS: A toacupful of cooked oatmeal, a toacupful of milk, salt, sugar, half a pound of flour, two teaspoon'fuls of baking powder, one egg, butter. Put! the flour into a basin, mix in the baking powder, salt and a little sugar.! Beat up the oatmeal with the egg. addi the milk gradually and a little melted butter, stir this in with the flour, and mix thoroughly. Roll out on a floured board, and cut in rounds. Bake in wellbuttered tins in a hot oven for half an hour, butter whilst hot. and serve. ( Try the Elephant Brand Tea at 2/2 per lb. with these oatmeal productions, and you.will enjoy both. The Elephant Brand Tea delights the palate with its pleasing flavor. Tt is rich and strong and nerve-stimulating, and is about the finest tea for cold weather. If your property Is not insured call at * ring up, the Waited Insurance Comany, Ltd., Devon-street. Telephone 198 Vaster ' Bros., district agents. Insurnccs effected on the moat favorably erms.— Advt.

NO HARD WORK. (Made by RECKITT'S.)