Page 5 Advertisements Column 4

Marlborough Express, Volume XLIV, Issue 220, 23 September 1910, Page 5

LAMINGTON CAKE—A RECIPE WORTH TRYING. Take one cup of butter, three cups of flour, two cups sugar, five eggs (leaving out the; whites of two for icing'), one, small cup of milk, one small teaspoonfnl of carbonate of soda, two small teaspoonfuls of cream of tartar. Rub the butter and sugar together; add the eggs arid the milk with the flour in which the soda has been mixed. Bate for twenty minutes in long flat tins, and when cold cut into small (blocks and ice all over with an icing made as follows:—HLlb of butter, lib icing sugar, beaten well together. Add the whipped-'whites of the two eggs with three large teaspoonfuls of'grated chocolate (or cocoa of a dark color), essence of vanilla to taste. Cover the blocks all over, and immediately roll them in dessicated cpcoanut. Your guests and your kith and kin will enjoy this' cake more especially if you are careful to serve the-"New Crescent" Blend tea with it. The "New Crescent" is a moderately priced tea, for it costs only 2s per lb, and is a scientific blend of the strong full-bodied teas of Darjeeling and the delicate, fineflavored teas of Ceylon. It pleases the palate, and the flavor wins your favor. The Crescent blend tea is procurable from all storekeepers in the district.

For Children's Hacking Cough at night, Woods' Gr«at Peppermint Cure. Is 6d, 2§ 6d,