Page 5 Advertisements Column 5

Taranaki Daily News, Volume LIII, Issue 268, 22 March 1911, Page 5

GENERAL RECIPES. SCOTCH OAT CAKES.—lngredients: One pound of oatmeal, two ounces of butter, a piiu-h of salt. a tenspoont'ul of carbonate of soda. Method: Put tilt l oatmeal into a basin, mix in n little salt, molt the Jmttci". and mix it will) the oatmeal. Dissolve the soda in a frill of water, mix it quickly into the oatmeal, well ..tin-illy: it. Put the dough on to a pastrv hoard sprinkled with the meal, spread it out evenly with the hand', sprinkle with meal, and out in squares. Cook on a 2irdto or in the oven. OATMEAL MUFFIN'S: A teacupful of cooked oatmeal, a. teaeupful of milk, salt, sugar, half a pound of (lour, two teaspoonfuls of baking powder, one egg, butler. Put the Hour into a basin, mix in the baking powder, salt and a little sugar. Beat up the oatmeal with the egg, add the. milk gradually and a little melted butter, stir this in with the llonr, and mix thoroughly. Roll out on a floured board, and cut in rounds. Bake in wellbuttered tin? 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 von 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.