Page 5 Advertisements Column 1

Wairarapa Age, Volume XXXII, Issue 10258, 9 June 1911, Page 5

SWEET SCONES.— Rub two tablespoonfuls of butter finely into one pound of sifted flour, add one table&poonful of sugar, a quarter of <a> teaspoonful of salt, one teaspoonful of carlaoiua-te of soda, and two tea&poonfuls 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 ioured baking-board, divide it into five pieces; make them smooth *nd roll out, not too thinly; cut into four small oakes.' Lay '-them an aggressed hot oven foi" ten iminutes. Two ounces of sultanas .raisins or currants may bo added. '/The dough should always be handled lightly. These scones will be appreciated by afternoon callers. Serve "Elephant" Blend Tea, and your visitore will be delighted. The •tea has a flavour of its own, and is distinct from every .other tea you have . ever tasied. "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 lb, and yoar grocer is sure to have it,