Page 5 Advertisements Column 6

Wairarapa Age, Volume XXXII, Issue 10144, 21 January 1911, Page 5

WAFERS. Take one quart of milk,, six eggs ; , a quarter of a'pound" of butter, two ounces of yeast, salt and flour. 'Beat up the. oggs, melt the butter, dissolve the yeast in a little of the milk, mix all together and add batter. Set this to rise, and bake for fifteen minutes. Geneva Wafers arc made without yeast as follows: Take.three ounces of fine flour,' two ounces of caster sugar, three ounces of butter, two eggs, Vanilla essence, cream and apricot jam. Cream the butter and sugar together, beat in each egg separately, add a few drops of Vanilla, and 'stir in the flour lightly. Put the mixture into a forcing bag with a large plain pipe, force it out on a vrell battered baking tin in portions that would just fill a teaspoon and spread thinly with a hot wet palette knife. Bake in a moderate oven until set; then take out with a palette knife. Bake in a them round cornet tins. Place one inside the other to keep in shape, replace in the oven, and bake until lightly browned, turning them freqiTently. Wheu cool remove the moulds fill with stiffly whipped cream and jam. We recommend the "Mikado" Blend Tea Yv'ith these wafers.. This tea is an extremely fine mixture of Ceylon and Indian Teas,' and is one of the- finest of Family Teas. It costs but; Is 6d per lb retail,' and your "storekeeper .:■ is certain to stock it; Although it costs but Is 6d per it wilF surprise you. Many say it? is quite/as good as other brands, sold at 2s ,and