Page 5 Advertisements Column 7

Wairarapa Age, Volume XXXII, Issue 10231, 6 May 1911, Page 5

, FRUIT CAKES. PINEAPPLE CAKE.— Beat up six eggs w£ll for five minutes, then add six ounces, of caster sugar, and whisk for twenty minutes, or till thick and frothy. Next add very lightly six ounces of sieved flour and three ounces of pineapple cut into shreds, Pour the mixture into a tin lined with greased paper, and bake in a quick oven for about half an hour. PRUNE CAKE— One 1 cup of sugar, one half cup of butter, one and a half cups of flour, one teaspoonful of cinnamon, one half teaspoonful of •cloves, one half teaspoonful of nutmeg, three eggs, reserving the whit** of one for frosting: one cup of cooked prunes cut up fine. This cake is delicious, and will keep moist for weeks, even in hot weather. WALNUT CAKE.—Required : Five ounces of flour, four ounces butter, four ounces sugar, four ounces grated walnut, grated rind of half a lemon, three eggs, one teaspoonful baking powder. Bake in a moderate oven. For icing: Half a pound icing sugar, two tablespoonfuls of cold water. Put in a pan, and warm slightly. Stir in one ounce grated walnut, pour ov,er the cake, and put a few pieces of walnut on the top before the icing sets. This makes a very nice cake. We recommend the Mikado Brand Tea_as one of the most economical <>f family teas. The retail price is on!" Is 6d per lb, .but it is worth a good deal more. It is vry carofullv V-h'Tided, anrl brews o <ino +.-iu-ij~ }\A. nor w-hioli, l'i •»•'-.. v