SCONES, ROLLS AND TEA.

Wairarapa Age, Volume XXXII, Issue 10145, 15 December 1910, Page 5

SCONES, ROLLS AND TEA.

J k ' To make Cream Scones. —Sift a pound of flour into a basin, rub in 30z., fresh butter, and mix with two tablespoonfuls of baking powder. Add gradually one gill of milk and half gill of cream and work into a light paste. Roll out on a floured board until quarter of an inch thick, stamp out into rounds, place on a-buttered baking sheet. and bake for fifteen minutes, brush over with sweetened milk when nearly done, and return to the oven for another three minutes. '"V., For a nice quickly-made Swiss Roll. —Take two tablespoonfuls of flour, two tablespoonfulls of castor sugar, two tablespoonfuls of baking powder, mix well together, and then add two Taw eggs, mix all quickly and well J* together; line a greased Yorkshire ' pudding tin with buttered paper, pour in the mixture—it should be a third of an inch thick—bake lightly for about five minutes till set; have ready some warmed raspberry, or • apricot jam; turn out the paste on a sheet sprinkled with castor sugar, spread the lower side with jam, -oil up like a lobster, dust sugar and dessicated cocoanut over, and serve. With nice cakes you need a nice tea, and no other blend equals the "Dragon" brand at 2s 8d per 11k Perhaps 'you have never before tried a toa worth more, that 2s, then try this brand and you will immediately .appreciate, the difference. It costs klnit eightpence more per lb, but in . flavour and strength it is unequalled. There is no better tea offered for sale in New Zealand than the Dragon Brand. _ Sold by most storekeepers in this district. Mothers 1 PHOSPHOL will make weak children, from birth onwards, robust and healthy. Sold everywhpfp in larg<- bottles.