Page 5 Advertisements Column 4

Taranaki Daily News, Volume LIII, Issue 280, 19 April 1911, Page 5

TWO XICE CAKES. Niilf a pound of fine flour, one teaspoonful and a half of baking powder, six ounces of caster sugar, quarter of a pound of currants, two ounces of finely chopped candied peel, quarter of a pound of butter, three eggs, a quarter of a pint of milk. Heat the butter and sugar to a cream, whip the eggs and add them. Then mix in by degrees the other ingredients, beating each well in. The baking powder should be mixed with the flour, which should be shaken in the last thing. Butter sonic small fancy tins, dust the insides with a mixture of caster sugar and flour, fill each tin rather more than half full, and bake in a moderate oven for fifteen to twenty-five minutes. GERMAN TEA CAKE. Scald half a pint of milk, dissolve in it one ounce of butter, a tablespoonful of caster sugar, half a salt-spoonful of salt. Let it cool to lukewarm, then add the grated rind of half a lemon, the third of an ounce of yeast; stir till dissolved; then heat iii enough flour to make a thick batter, and put it in a warm place to rise. When light, it hard and turn into a shallow, wellbuttered tin, and let it rise again. Rub together two ounces of caster sugar, two ounces of softened butter, two ounces of (lour, and two teaspnonfuls of powdered cinnamon to form a paste. Spread this all over the cake, and bake in a quick oven. Serve with either of these cakes the Elephant blank Tea. at 2s -2<\ per lb., and ihc suesfs will be deli-dilcd. This tea is stroii" and de-