CAKE RECIPES.

Taranaki Daily News, Volume LIII, Issue 303, 17 May 1911, Page 6

CAKE RECIPES.

Rico Cake.—Rub four ounces of butter and lard into half a pound of flour. Add to it a quarter «f a pound of ground rice, a quarter of a pound of sultanas, three ounces of sugar, and two tablespooafuls of baking powder. Mix with an egg and a little milk. Bake in a greased tin for an hour.

Angel Calie.—The whites of six eggs, a quarter of a pound of castor sugar, three ounces of fine flour, one teaspoonful of baking powder. Mix the baking powder very thoroughly with the flour, sift the sugar carefully'. Separate the whites of the eggs from the yolks and beat them, adding the sugar by degrees; then add the flour, this followed by the flavoring, vanilla or ratafia. Beat all well, without leaving off (luring the whole process. Put into a well buttered cake tin and into the oven at once. Bake in a moderate oren for twenty to thirty minutes. Do no move it whilst baking or slam the oven door. When cooked let it stand in the tin for five minutes, then turn it out on to a sieve.

The tea jou need with these cakes is the delicious Elephant brand. A tea of superb quality, rich, strong and flavory, and of a fine tawny color and excellent texture. Tho retail price is 2s 2d per lb, and most storekeepers stock it.