Page 5 Advertisements Column 6

Wairarapa Age, Volume XXXII, Issue 10152, 31 January 1911, Page 5

HOLIDAY NUT CAKE. Beat to a cream one cupful of butter and two of powdered sugar, Whip light three egg yolks and stir 'into this one half cup of milk. Have ready two cups of flour sifted twice with' one teaspoonful of baking powder and stir this in alternately with the whipped whites of eggs. Add more flour if necessary to make the dough firm enough to roll out easily. " Have it just stiff enough to be handled without sticking. In a dish have a cupful of chopped nuts, say walnuts. Sprinkle the nuts with powdered sugar. Roll the dough thin, spread liberally with minced nuts and lay another thin sheet of dough over the upper sheet and cut into- rounds, sprinkle with sugar and place in a pan. Bake in a quick oven, covered, for fifteen minutes, then brown lightly. These cakes improve with ag© and are ready for all holiday occasions. Take Crescent Blend Tea with these cakes, and you will enjoy yourself. Crescent Blend Tea at 2s per lb is a tea of excellent drinking quality. It is a blend of Indian and Ceylon teas and is very rich. Obtainable from most storekeepers ia this district.