Page 5 Advertisements Column 3

Wairarapa Age, Volume XXXII, Issue 10264, 16 June 1911, Page 5

IRISH CAKES.—Take half a pound of flour, add two aud a lialf 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 of a pound of grated chocolate, a quarter 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, aud the flavouring. This is an excellent cake for any occasion and added delight is obtained by serving Orescent Blend Tea. This tea costs but 2s a pound, and is absolutely the finest tea at the price. Tit is the with the ladies who know good tea- The flavour 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 you.