Page 4 Advertisements Column 4

Wairarapa Age, Volume XXXII, Issue 10192, 20 March 1911, Page 4

TWO CAKES. LiDY CAKE~ngreaieiits: Six ounces of flour, six ounces of butter, half-a-pound of .sugar, the whites of nine eggs, almond essence. Method: Beat the butter to a cream, add the sugar gradually, and beat until it is all creamy; whip the whites of the eggs to a stiff froth, add them to the mixture, and, lastly, beat in the flour ; add the almond flavouring, beat for fifteen minutes, and pour into a cake tin lined with greased paper. Bake in a moderate oven for about one hour and a half until done through. It should not be cut until twenty-four hours after it is baked.

MADEIRA CAKE.— Ingredients: Four eggs, six ounces of ]oaf sugar, six ounces of flour, four ounces of butter, one lemon, half a teaspoonful of carbonate of soda. Method: Whisk the eggs until they are very light; then add by degrees the pounded sugar, the butter melted, the grated lemon peel, and the flour ; beat all well together; just before putting into tile mould add the carbonate of soda and juice of the lemon; bake carefully for an hour. For a tea for these afternoon cakes select the' New Crescent Brand—it is a tea with a reputation. It is absolutely the finest 2s tea on the market, pleasing to the palate, soothing iand .satisfying. Your Grocer sells it for a certainty.