Page 7 Advertisements Column 3

Stratford Evening Post, Volume XXIX, Issue 96, 13 June 1911, Page 7

Irish Cakes.—Take half a pound of iii Mir, two ;inil a half ounces of hnt- • i, !i rjiini tor of ;i pound of siijr * broe eggs, n small ounful of milk, two ten spoon fills of baking powder. Bout, the butter and sll.<lr to a cream, then add the yolks of c"i's one by one bon tine; well; next add the milk and flour alternately, the baking powder, and the whites of the eggs very stiffly beaten. Pour inti a buttered tin ,aud bake in a ouiok oven for about half 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, wliites of two eggs, a little vanilla essence. Rub the sugar through a sieve, put into a basin with the 'chocolate, l.'ien add tho whites well beaten and the flavouring. This is an excellent cake ,! or any occasion, and added delight is obtained by serving Crescent Blend tea. Tins tea costs tn;t 2s a lb, and is absolutely flic finest lea at Ihe o.ioe. It is the favourite with the 1 dies who know good tea. Tho flavin- " ins y <ur favour, and its good naliiioß will appeal to your ualato. f your grocer does not stock this ca iaeicii upon his getting it for you. - *