LUNCHEON CAKE
Half a pound of butter, one pp.in.i of flour, half an ounce H V-arra'-ay seeds, a quarter of a pound of currants, six ounces of moist sugar, one ounce of caiidied' peel, ehr :e eggs, half a pint of milk, one' si null tea'spoonful of baking powder, are the i?.gredients required. Rub tV'butter in J o the flour until it is quite fine, add the currents, carraway seeds, sugar, and candied (cut .inthin slices) and baking powder. Mix these- well together and moisten With the eggs ,well-whisked in the milk. Butter a tin, put in the cake and bake it in a moderate over for about' an hour. - A fine luncheon Tea is. the "Dragon" Brand Tea at 2s 6d per lb. It is ;strong and stimulating and gives one just that vigour needed to get through the . afternoon's work or pleasure. "Dragon'? Brand tea is a scientific combination of the .choicest hill grown Ceylon ; .and Indian* 1 Tea® -and. possesses, ; a 'fine; flavoifr, which rievfer: varies. l ' "Drag- .< on" Brand Tea is sole! by most grocers in this district. *
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Wairarapa Age, Volume XXXII, Issue 10189, 15 March 1911, Page 6
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182LUNCHEON CAKE Wairarapa Age, Volume XXXII, Issue 10189, 15 March 1911, Page 6
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