Page 4 Advertisements Column 6

Wairarapa Age, Volume XXXII, Issue 10190, 16 March 1911, Page 4

LUNCHEON CAKE. Half a pound of butter, one po;in.i of flour, half an ounce <f carra<'.ay seeds, a quarter of a pound of currants, six ounces of moist sugar, one ounce of candied peel, chr;e eggs, half a pint of milk, one small teaspoonful of baking, powder, are the n.gredients required. Rub the butter into.the flour until it is quite fine, add the currents, carraway seeds, sugar, and candied peel (cut in thin, slices) aad baking powder. Mix these well together and moisten with the eggs avell-whisked in the milk. Butter a tin, put in the cake and bake it in a moderate over for about an horn-. A fine luncheon Tea is the "Dragon" Brand Tea at 2s 8d per lb/. It is strong and stimulating and £ives one just that vigour needed toget through the worlj. or pleasure. "Dragon" Brand teV ■ is: a scientific combination of the /choice est hill grown. • Ceylon and Indian Teas and possesses a remarkably, fine flavour, which never varies. on" Brand Tea. is sold by most grocers in this district.