Page 5 Advertisements Column 4

Wairarapa Age, Volume XXXII, Issue 10230, 12 June 1911, Page 5

IRISH CAKES.—Take half a pound of flour, add two and a half ounces of butter, a quarter of a pound of sugar, three eggs, a small cupful of milk, two teaspoonfuls of baking powder. Beat the butter and sugar to a. cream, then add the yolks of eggs one by one, beating well; next add the milk and flour alternately, the baking powder, and the whites of the eggs very stiffly beaten. Pour into a buttered tin, and bake in a quick oven, for about half an hour, Turn out, and when cool split and put half of the following mixture between, and half on top—a quarter, off a pound of grated chocolate, .a-'qiiarter of a pound of icing sugar, whites of two eggs, a little vanilla essence. Rub the sugar through a sieve, put into a basin with the chocolate, then add the whites well beaten, and the flavouring. This is an excellent cake for any occasion and added delight is obtained by serving Orfiscent Blend Tea. This tea costs but 2s a pound, and is absolutely the finest tea at the price. lit is the favourite with the ladies who know good tea. The fUv vour wins your favour, and its good qualities will appeal to every palate. If your grocer does not stock this tea insist upon him getting it for vou.