Page 5 Advertisements Column 2

Wairarapa Age, Volume XXXII, Issue 10283, 11 July 1911, Page 5

PUFFS AND PANCAKES. BAKEWELL PUFFS.— Required: One egg, its weigh* in flour, butter, caster sugar, and a teaspoonful of baking powder, short pastry, a little jam. Melt the butter, add the beaten egg, sugar and flour, beat all together, with the baking powder last. Line small baking tins with the pastry, put a teaspoonful of iam into each, and a dessert spoonful of the batter on the top. Bake in a good sharp oven for ten minutes and serve when almost cold. For a change substitute chocolate cream for the jam, and ice each tartlet with chocolate icing. PANCAKES— A quarter of a pound of floyj- one egg, half a pint of milk, and a\ level teaspoonful of salt. Mix the flour and salt in a basin, make a hole in the centre, and break the egg into it, or only the yolk, keeping baek the white': add about two tablespoonfuls of the mil I*, 1 *, and stir in some of the flour very smoothly, adding more of the milk and flour till half the milk is used. Then beat the mixture thoroughly. Next, stir in the rest of the milk and beat again. Now set it aside for two hours, as tihis much improves the result with all batters. Take the white, beat it well now, and add it lightly to the mixture. Melt some good dripping or butter in the frying pan till a blue smoke arises, pour in some of the batter, brown it on both aides, and serve with butter and sugar, with lemon or treacle. If you feel like enjoying a oup of good honest tea, try the "New Orescent" Blend at 2s per lb. It is a tea that has won its wav into the homes of the people. The flavour wins your favour—its quality never varies, for it is blended by a connoisseur. Your grocer is certain to have the "New Crescent" Blend Tea. Always ask Jfasterton drapers leasantly yet very impressively for uoslyin All Pure Wool Blankets, and you will score every time. *