Page 5 Advertisements Column 3

Marlborough Express, Volume XLV, Issue 68, 22 March 1911, Page 5

LUNCHEON CAKE. Half a pound of butter, one pound of flour, half an ounce of carraway seeds, a quarter of a uound of currant®, six ounces of moist sugar, one ounce of candied peel, three eggs, half a pinb of milk, one small toaspoonful of baking powder are the ingredients required. £tub the butter into the flour until it is quite fine, add1 the currants, carraway seeds, sugar, ;md candied peel (cut up in thin slices) and baking powder; mix these well together and moisten with the eggs well-! whisked in the milk; butter a tin, put in the cake*, and bake it in a moderate oven for about an hour. A fine luncheon tea is the "Dragon" Brand Tea at 2s 8d per lb. It is ! strong and stimulating, and gives one ! just that vigor needed to get through | the afternoon's work or pleasure. I "Dragon" Brand Tea is a scientific | combination of the choicest hill-grown i Ceylon and Indian teas, and pos- ] sesses a remarkably fine flavor, which i never varies. "Dragon" Brand Tea is sold by most grocers in this district.