Page 7 Advertisements Column 3

Taranaki Daily News, Volume LIII, Issue 325, 12 June 1911, Page 7

SWEET SCONES. Rub two tablesi>oonfiils of butter finely into one pound of sifted flour, add one tablespoon ful of sugar, a quarter of a teaspoonful of salt, one teaspoonful of carbonate of soda, and two tea spoonfuls of crenm of tartar. Bent up one egg, put lialf 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 inlo five pieces; make them smooth and roll out, not too thinly; cut them into four small cakes. Lay tlicm on a greased baking-tin, brush 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 ten, and your visitors will be delighted. The tea" has a flavor all its own, and is distinct from every other tea 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 i« sure to have it.