Page 6 Advertisements Column 3

Greymouth Evening Star, 6 October 1910, Page 6

BRISTOL CAKE-A NEW RECIPE Beat six ounces of butter to a cream add three eggs, yolks and whites beaten separately, eight ounces _of brown sugar, and half a pint of milk, sour if possible. In a separate basin mix half a pound of flour, half a pound of ground rice, a teaspoonful of baking powder, one pound of currants, and four ounces of candied peel. Add the dry ingredients gradually to the others, an beat all well together for a quarter of an hour and a half. This is an excellent cake to serve at morning or afternoon teas, and if served with the “New Crescent” Blend tea to enjoyment of the guests •will be very pronounced. This blend of tea is distinguished for its pleasing bouquets, its delicate aroma and its exquisite flavour. It is a rare combination of the fine, strong, robust teas of Darjeeling and the fine, delicate, rich teas of Ceylon. It is blended by a connoisseur and gives pleasure to every palate. The “New Crescent” BlenS tea is retailed at 2 ]- per lb., and you can get it to-day from four grocer. —Advt, DANGER OF COLDS NEGLECTED. The danger of neglecting colds can scarcely be overestimated, and especially these after-influenza coughs from which so many people are suffering just now. If not taken in hand at once it may seem a relapse or. a complicated chest trouble, and your safest course is to completely dispel your cough by taking BAXTER’S LUNG PRESERVER, the remedy of proven worth which is famous because it cures quickly. The 1/10 bottle is equal to two of the smaller sized bottles,