BRISTOL CAKE.—A NEW RECIPE.
Beat six ounces of. butter to a •■ream, add three eggs, yolks and ■whites beaten separately, eight ounces of brown sugar, and half a pint ■of milk, sour if possible. In a separate basin mix half a pound of flour, half a pound of ground rice, a teaspoonful of baking powder, one pound ■of currants, and four ounces of candied peel. Add the dry ingredients gradually to the others, and beat all well together for a quarter of an hour. Bake in a moderate oven for about an hour and a half. This is an excellent cake to serve at morning o]- afternoon teas, and if served with the "New Crescent" Blend tea the enjoyment of the guests will be very pronounced. This blend of tea is distinguished for its pleasing botiquet, its delicate aroma and its exquisite flavour. It is a rare combination of the fine, strong, robust teas of Darjeeling, and the fine delicate, rich teas of Ceylon , It is blended " by.a connoisseur, and gives pleasure to every palate. The New Crescent Blend tea is retailed at 2s per lb, and you can get it to-day from your grocer.
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Wairarapa Age, Volume XXXII, Issue 10114, 8 October 1910, Page 5
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195BRISTOL CAKE.—A NEW RECIPE. Wairarapa Age, Volume XXXII, Issue 10114, 8 October 1910, Page 5
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