Page 5 Advertisements Column 2

Wairarapa Age, Volume XXXII, Issue 10233, 9 May 1911, Page 5

FRUIT CAKES. PTNEAPPLF, Beat up si's enzs well for five minutes, then add six ounces of caster 'sugar, and whisk for twenty minutes, or till thick and frothy. Next add very lightlv six ounces of sieved flour and thr°e ounces of pineapple cut into shreds. . Pour the mixture into o tin lined with greased paper, and hake in a quick oven for about half an hour, PRUNE CAKE.— One cup of sugar, on© half cup of butter, on.e and a half cups of flour, one tensnoonful of cinnamon, one half teapnoonful of cloves, one half teaspoonful of nutmeg, three eggs, reserving the white of one for frosting: one cup of cooked prunes cut up fine. This cake is delicious, and will keen moist for WiPfks. even in hot. wetther, 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 nowder. Bake in a moderate oven. For icinc: Half a pound icing sugar, two tablespoonfuls of cold water". Put in a pan, and warm slightly. Stir in one ounce grated walnut, pour ow*r the cake, and put a few pieces of. walnut on the top before the king sets. This makes a very nice cake. We recommend the Mikado Branrl fen as one of ihe most economical of family teas; The retail price is only Is fid per lb, but it is worth a eood d"al more. Tt is very carefully blended, and brews a fine tawny liquor whifib pleases the palate.