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 teaepoonful of baking powder, one pound of currants, and four ounces of candied peel. Add the dry ingredients gradually to the others, and beat all well together for a quarter of an hour. Bake in a moderate oven for about 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 the enjoyment of the "guests will Be very pronounced. This blend of tea is distinguished for its pleasing bouquet, its delicate aroma, and its exquisite flavour. ' It is a rare combination of the fine, strong," robust teas of Darjcoling, and the fine, delicate, rich teas of Ceylon. It is blended' by
a connoisseur and gives pleasure to every palate. The New Crescent Blend tea is retailed at 2s por lb, and you can get it to-day from your grocer.—Advt.
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Bibliographic details
Manawatu Standard, Volume XLI, Issue 9333, 6 October 1910, Page 7
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196BRISTOL CAKE-A NEW RECIPE. Manawatu Standard, Volume XLI, Issue 9333, 6 October 1910, Page 7
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