Page 2 Advertisements Column 2

Nelson Evening Mail, Volume XLVI, Issue XLVI, 28 June 1911, Page 2

4 IRISH CAKES.—Take half a pound of flour, two and' a half ounces of butter,, a quartea*~of a pound of sugar, three eggs, a email cupful of milk, two teaspoonfuls of baking powder. Beat th= butter and sugar to a cream, then add the yolks of eggs one by one beating well; next add the milk and flour alternately, th-a baking "owder, and the whites of the eggs -very stifflv beaten. Pour into a buttered tin-, and bake in a quick oven for aibout ha-lf an hour. Turn out, and when cool, split and put half of the following mixture between, and half on top :—A quarter of a pound of grated chocolate, a quarter of a pound of icing sugar, whites of two eggs, a little vanilla essence. Rub the sugar through a sieve, put into ai basin with the Chocolate, then add the whites well beaten, and the flavouring. This is an excellent cake for any occasion, and added delight is obtained by serving Crescent Blend Tea. This Tea costs but 2s a lb., and is absolutely the finest tea at the 'price. It is the favourite with the ladies who know good tea;. The flavour-wins your favour,, and its,,good qualities will appeal to every palate. If your grocer does not stock this tea, insist upon him getting it for you.*