Page 5 Advertisements Column 4

Wairarapa Age, Volume XXXII, Issue 10256, 7 June 1911, Page 5

SWEET SCONES.— Rub, two ■tablespoonfuls of butter finely into i one pound of sifted fknir, add one' tablespoonful of sugar, a quarter of ia teaspoonful of salt, one teaspoon--ful of carbonate of soda, and two •teaspoonfuls of cream of tartar. Beat up one egg, put half of it into a cup, with some sweet milk, then ■add to the other ingredients, making a soft dough. Knead it a little on ■a floured baking-board, divide it into five pieces; make them smooth and roll out, not too thinly; cut rbhem into four small cakes.' Lay 'them oil a greased hot oven for ten 'minutes. Tiwo ounces of sultanas raisins or currants may be added. 'Hie dough should always be handled lightly. These scones will be appreciated by afternoon callers. Serve' "Elephant" Blend Tea, and your visitors will be delighted. The ■tea- has a flavour of its own, and is distinct from every other tea. you have ever tasted. "Elephant" •Blend brews a rich strong liquor, ■and the texture being fine, it mixes well with the milk. "Elephant" Blend is sold at 2s 2d per lib, audi your grocer is sure to have it.