LAMINGTON CAKE.

Wairarapa Age, Volume XXXII, Issue 10101, 24 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 cup of milk, one small teaspoonful of carbonate ot soda, two small teaspoonfuls of cream of tartar. Rub the butter and sugar together j 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 follow*.:—i-lb of butter, lib of icing sugar, beaten well together. | Add the whipped whites of the two j eggs, with three largo spoonfuls of ■ grated chocolate (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 of 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.