Page 5 Advertisements Column 6

Wairarapa Age, Volume XXXII, Issue 10164, 14 February 1911, Page 5

GOLD AND SILVER CAKES. Into a pound of powdered sugar work a cupful of butter, and when rubbed to a smooth and light cream add the yolks of five eggs, beaten very light, and a teacugful of milk. Beat in gradually three* cups of flour sifted with two level teaspoonsful of baking powder. Add this slowly, as some flours thicken more than do! others. When enough flour has been put in to make a rather stiff cake batter, thin it by adding the juice of a large orange and the peel grated. Turn into small tins and bake to, a golden brown. When cool dip each cake in a golden icing. To make this add to an ordinary boiled icing, heated in a double boiler, a teaspoonful of melted butter, a little orange juice and some orange or' yellow vegetable colouring matter. 'Set the cakes aside to harden; ' The silver cakes are made as follows :—Work to a cream a half-cup of butter and a cup of powdered sugar, and when smooth beat in the stiffly whipped whites of five. eggs. Add two cups of flour sifted with a heaping spoonful; of baking powder and flavour with: a little essence of bitter almond. Make a. boiled icing, flavour with.the, bitter almonds, arid dip each of 1 the cakes in this. Arrange the gold, and silver cakes in alternate layera, on a plate, and serve with New Crescent Blend. Tea. | The superior flavour of this tea appeals to every palate, and it is procurable from most storekeepers in 'the district at 2s per lb.