Page 5 Advertisements Column 6

Wairarapa Age, Volume XXXII, Issue 1033, 14 August 1911, Page 5

PUFFS AND PANCAKES. BAKEWELL PUFi'S.— Required —Oh© egg, its weight m flour, butter, carter sugar, and a tea&poonful of tbaki'ng. powder, short pastry,, a little jam- Melt the butter, add;the haateii egg, sugar and ftour, bea/t all together* -with the. baking, # powder , last. Line small baking tins with the pastry,, put a tea spoonful of jam into each, and a dessert spoonful of the batter on th top. Bake in a good sliarp oven- for rfcen minutes ana serve wheal 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 flour, one egg, half a pint of milk, and a level teaspoonliil 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 back the white; add about, two tablespoonful's of the milk, and stir in some of the flour very smoothly, adding more of the milk and flour till half tlie milk is used. Tlien beat the mixture thoroughly. Next, stir in the rest of the milk'and 'beat again. >No\y set it -aside for two hours, as this much improves the result with all batters." Take the white, boat it well now, and add it lightly to the mixture. Melt some good dripping or butter in the. frying pan tall a blue smoke arises, pour in some of the butter, browni it. on both sides, and serve with butter and sugar, with, lemon or treacle. If you feel like enjoying a cup of good honest tea, try the "New Crescent" Blend at 2s. per lb. it is a tea that hias won its wav into the homes of the people. "The ■flavour wins vour favctur—its quality never varies, for it is blended by a connoisseur. Your erooer is certain to have the "New Crescent" Blend Tea.