Page 5 Advertisements Column 4

Taranaki Daily News, Volume LIII, Issue 321, 7 June 1911, Page 5

SWEET SCONES. Rub two tablcspoonfuls of butter finely into one pound of sifted flour, add one tablespoonful of sugar, a quarter of a teaspoonful of salt, one teaspoonful of carbonate of soda, and two teaspoonfills of cream of tartar. Beat up one egg, put half of it into a cup, with some sweet, milk, then add to the other ingredients, making a soft dough. Knead it a little on a floured baking-board, divide it into five pieces; make them smooth and roll out, not too thinly; cut them into four small cakes. Lay them on a greased baking-tin, brush them over with egg and bake them in a hot oven for ten minutes. Two ounces of sultanas, raisins or currants may be added. The dough should always be handled lightly. These scones will be appreciated by afternoon callers. Serve "Elephant" blend tea, and your visitors will bo delighted. The. tea' has a flavor all its own, and is distinct from every other lea you have ever tasted. "Elephant" Blend* brews a, rich strong liquor and the texture being fine it mixes well with the milk. "Elephant" brand is sold at 2s 2d per lb, and your grocer is sure to have it.