Page 5 Advertisements Column 5

Wairarapa Age, Volume XXXII, Issue 10191, 17 March 1911, Page 5

LUNCHEON CAKE. Half a pound of butter, one po;ina of floury half an ounce <i carra*ay seeds, a quarter of a pound of currants, six ounces of moist sugar, one ounce of candied peel, clirje eggs, half a. pint of milk, one small teaspoonful, of baking powder, are the irgredients required. Rub tlie butter in J o the flour until it is quite fine, add the currents, carraway seeds, sugar, and candied peel (cut in thin slices) and baking powder. Mix these well together and moisten with the eggs well-whisked in the ,milk. Brrtter a tin, put in the ca.ke and bake it in a moderate over for about an hour. A fine luncheon Tea is the "Dragon"-. Brand Tea. at 2s 8d per lb. # It is strong and stimulating and gives one just that vigqur. .needed to get through the afternoon's.; work - or pleasure. "Dragon" Brand tea is a scientific combination of the choicest hill grown Ceylon and.:'Thdt'an Teas and possesses a remarkably fine flavour, which never varies. "Dragon" Brand Tea is sold by most grocers in this district.