Page 5 Advertisements Column 1

Marlborough Express, Volume XLV, Issue 93, 21 April 1911, Page 5

TWO NICE CAKES. Queen Cakes.—Half a pound of nne flour, one teaspoonful and a half ot baking powder, six ounces of castoj sugar? a quarter of a pound of currants two ounces of finely chopped candied peel, a quarter of a pound ot butter, throe eggs, a quarter of a pint of milk. Beat the butter and sugar . to a cream, whip the eggs and add them. Then mix in by degrees the other ingredients, beating each weM in. The baking powder should bo mixed with the flour, which should be shaken in the last thing. Butter some small fancy tins, dust the insides with a mixture of castor sugar and flour, fill each tin rather more than haltfull and bake in a moderate oven tor fifteen to twenty-five minutes. s _ German Tea Ca,ke. T -Scald half a pint of milk, dissolve in it one ounce of butter, a tablespoonful of castor sugar, half a saltspoonful of salt. Let it cool to lukewarm then add the grated rind of half a lemon, the third of an ounce of yeast, ,stir till dis.. solved, then beat m enough flour to make a thick batter and' put it in a warm place to rise. When light, beat it hard, and turn into a shallow, wellbuttered tin, and let .it-nap again. Bub together two ounces of • castor sugar, two ounces of softened butter, t4ou»ces of flour, and tWteaspoon--1 of-'powdeted dirinamon to form a ' -paSte., %prea3 this all'over-the cake, f arid' bake in a quick'oven. -. : < ■ ...Servo with either of these^cakes the ■••-13et*bant Brand;T^ at 2*.3ftperlb, ■ r- aiK&he guests b«dehgbted. This Heaiic strong and deficibu&j itosis,procurable from almost erety gcocer^n the district. ~ ~;;._ : : t \':^-{ ■";:\^pi