SCONES, ROLLS AND TEA.

Wairarapa Age, Volume XXXII, Issue 10149, 20 December 1910, Page 5

SCONES, ROLLS AND TEA.

To make Cream Scones.—Sift a quarter 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 near.'y done, and return to the oven for : nother three minutes. For a nice quickly-made Swiss Roll. —Take two tablespoonfuls of flour, two tablespoonfulls of castor sugai:, two tablespoonfuls of baking powder, mix well together, and then add two raw eggs, mix all quickly and well 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 r-n a sheet sprinkled with castor sugar, spread the lower side with jam., . oil up like a lobster, dust sugar ami :lessicated cocoanut over, and serve. With nice cakes you need a nice tea, and no other blend equals *hn "Dragon" brand at 2s 8d per lb. Per- | haps you have never before tried a tea worth more that 2s, then try this brand and you will immediately ! appreciate the difference. It costs but eightpenee more, per lb, but in quality, flavour and strength it is unequalled. There is no better ten offered for sale in, New .Zealand than the Dragon Brand. _ Sold by most storekeepers in this district.