Page 5 Advertisements Column 1

Wairarapa Age, Volume XXXII, Issue 10234, 10 May 1911, Page 5

FRUIT CAKES. PINEAPPLE CAKE.- Beat up six eggs well 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. •bin lined with greased paper, and bake in a quick oven for about half an hour. . PRUNE CAKE.— One cup of sugi ar. one half cup of butter, one and 1 a ljalf cups of flour, one teaspoonful of cinnamon, one half teaspoonful of cloves, one half teaspoonful of nutmeg, three eggs, reserving the white of one for frosting; one cup of cooked prunes cut up fino. 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 over the cake, and put a few pieces of walnut nn the top before the icing sets. This makes a very nice cake. We recommend the Mikado Brand Tea as one of the most economical of family trne. The retail price is only Is Bd per lb,'but it is worth a good deal more. Tt is v«tv carefully' blended. a n c! brews n *ine tnwny liquor whieli ukases £h« pala'e.