Page 6 Advertisements Column 2

Taranaki Daily News, Volume LIII, Issue 326, 13 June 1911, Page 6

SWEET SCONES. Rub two tablespoonfuls of butter finely into one pound of sifted flour, add one tablcspoonful of sugar, a quarter of a teaspoonful of salt, one tcaspoouful of carbonate of soda, and two teaspoonfuls of eream of tartar. Beat up one egg, put half of it into a cup, with some swoot, milk, then add to the other ingredients, making a soft dough. Knead it a little on a iloured 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 bako 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 be delighted. The toa' 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 is sure to liave it.