Page 2 Advertisements Column 3

Stratford Evening Post, Volume XXXI, Issue 3, 19 August 1911, Page 2

Irish Cakes.—Take half a pound of Hour, two and a half ounces of huter, a quarter of a pound of sugar, ;iiroe eggs, a small cupful of milk, >vo teaspoonluls of baking powder, lent the butter and sugar to a roam, then add the yolks of eggs uie hy one, heating well; next add he _ milk and Hour alternately, the . eking powder, and the whitos'of the. ggs very stiffly beaten. Pour into buttered tin, and bake in a quick ven for about half an hour. Turn nt, and when cool split and put df of the following mixture between i’d half on top: a quarter of a pound f grated chocolate, a quarter of a ■>und of icing sugar, whites of two ggs, a little vanilla essence, flub he sugar through a sieve, put into a lasin with the chocolate, then add he whites well beaten and the flavoring. T his is an excellent cake for i\v occasion, and added delight is btained hy serving Crescent'•Blend ’ea. This tea costs hut 2s per lb, ■yd is absolutely the finest tea at the v ice. It is the favourite with the idles who know good tea. The flavour ins your favour, and its good quali'es will appeal to your palate. If our grocer does not stock this tea, insist upon his getting it for you.*