Page 6 Advertisements Column 2

Taranaki Daily News, Volume LIII, Issue 261, 25 March 1911, Page 6

GENERAL RECIPES. SCOTCH OAT CAKES.—lngredients: One ppund 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. 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 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 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. It is rich and strong mid nerve-stimulating, and is about the finest tea for cold weather. THAT INCESSANT TICKLING In the throat, and all throat and chest troubles promptly relieved by Dr. Sheldon's New Discovery. Prices, Is 6d and