LAMINGTON CAKE.

Wairarapa Age, Volume XXXII, Issue 10097, 20 September 1910, Page 5

LAMINGTON CAKE.

A RECIPE WORTH TRYING.

Take one cup. butter, three cups of flour, two cups sugar, five eggs, (leaving out the whites of two for icing), one small eup of milk, one small teaspoonful of carbonate of soda, two small teaspoonfuls of cream of tartar. Rub the butter and sugar together; add the eggs and the milk with the flour in which the, soda has been mixed. Bake for twenty minutes in long flat tins, and when cold cut into small blocks and ice all over with an icing made as follows:—J-lb of butter, lib of icing - sugar, beaten well together. Add the whipped whites of the two eggs, with three large spoonfuls of grated chocola"te (or cocoa .of a dark colour), essence of vanilla to taste. Cover the blocks all over, and immediately roll them in dessicated cocoa-nuts. Your guests and your kith and kin will enjoy this cake more especially if you are careful to serve the "New Crescent" blend tea with it. The "New Crescent" is a moderately priced tea, for it costs only 2s per lb, and it is a scientific blend of the strong full-bodied teas bf Darjeeling, and the delicate fine flavoured teas of', Ceylon.; It .pleases the palate and the.'flavour; wins ' your favour. The Crescent blend tea is procurable from all Storekeepers in the district. It makbs one loss of weight. PHOSPHOL will re-build a constitution. Large bottles .sold I by all chemists. 3