Page 5 Advertisements Column 6

Taranaki Daily News, Volume LIII, Issue 260, 24 March 1911, Page 5

GENERAL RECIPES. SCOTCH OAT CAKES.—lngredients: 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 tbe soda in a gHI of water, mix it quickly into the oatmeal, well stirring it. Put the dough op 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 the flour 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 me'ted butter, stir this in with the flour, and mix thoroughly. Roll out on a floured board, and cut in rounds. Bake in well* buttered tins in a hot nyen for h.i'" .in hour, butter, whilst hot, and serve. Try the Elephant' Brand Tea at 2/2 per lb. with these oatimnl productions, and you will enjoy both. The Elephant Brand Tea delights t,tj{fe.pslatc with its pleasing flavor. It is rich and strong and nerve-stimulating, and is about the finest tea for cold weathelr.