Page 5 Advertisements Column 1

Taranaki Daily News, Volume LIII, Issue 269, 23 March 1911, Page 5

GENERAL RECIPES. SCOTCH OAT CAKES.—lngredients: One pound of oatmeal, two ounces of butter, a pinch of salt, a teaspoonfnl 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. Put 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 teacupful of cooked oatmeal, a teacupful of milk, salt, sugar, half a pound of flour, two teaspoonfuls of baking powder, one egg, butter. Put tlie flour into a basin, mix in the baking powder, salt -arid a little sugar. Beat up the oatmeal with the egg, add 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 11). with these oatmeal productions, and you will enjoy both. The Elephant Brand Tea delights (he palate with its pleasing flavor. It is rich and strong and nerve-stimulating, and is about the finest tea for cold weather.