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Stratford Evening Post, Volume XXIX, Issue 98, 15 June 1911, Page 7

Irish Cakes.—Take half a pound of flour, two and a half ounces of butter, a quarter of a pound of sugar,' three eggs, a small cupful of milk, two teaspoonfuls of halving powder. Beat the butter and sugar .to a cream, then add the yolks of eggs one by one beating well; next, add I lie milk and flour alternately, the baking powder, and the whites of the eggs very stiffly beaten. Pour into a buttered tin ,and bake in a quick oven for about half an limn - . 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. Hub the sugar through a sieve, put into a 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 II), and is absolutely the finest tea at the price. It is the favourite with the ladies who know good tea. The flavour wins your lavour, and its good qualities will appeal to your palate. If your grocer does not stock this tea" insist upon his getting it for you.'*