WEDDING CAKE.

Marlborough Express, Volume XLV, Issue 55, 6 March 1911, Page 5

WEDDING CAKE.

Ev-tdtfbodjr is. interested in weddmg jemko iov .matrimony is the lot of the average. SCo make a. wedding cake .rub to a soirt and light cream a- cup at butter and one and one-half cups iof powdered sugar. When light, add six eggs well fceaten. Mix together a tev&paoid ul .each of cinnamon and nutmeg, powdeusd, and one-half teaepoonful of grouaid cloves. Put together one-fourth pound of minced citron, and one-'heif pound each of seeded and halved raisins and well cleaiied currants. Dredge all well with flour and add to the other ingredients, then stir in a pint of sifted Sour, and, last of all, a wine glass full of brandy. Bake in a tin with a funScl in the centre. When cold coyer with white icing. X the wedding guests wan* tea, then serve Dragon Brand Tea at 2s 6d per !b.. This is absolutely the- finest tea procurable ,n New Zealand to-day. It is rich, strong, and wel? flavored, the colons bright and the texture exquisite. Dragon Brand Tea. is procurable from most storekeepers in this district 1* ,is a good: family tea.

CABLE NEWS.

[BY ELECTRIC TELEGRAPH —COPYRIGHT.]