Page 7 Advertisements Column 2

Stratford Evening Post, Volume XXXI, Issue 9, 26 August 1911, Page 7

Irish Cakes.—Take half a. pound of flour, two and a half ounces of butter, a qiun ter of a pound of sugar, three oggs, a small cupful of milk, two teaspoon this of baking powder. Beat tho butter and sugar to a cream, then add the yolks of eggs ono by one, beating well; next add the milk and flour alternately, the baking powder, and the whites of the oggs very stiffly beaten. Pour into a buttered tin, and bake in a quick 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, whites of two eggs, a little vanilla essence. Rub 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 3s per lb, and is absolutely the finest tea at the price. It is the favourite with the ladies who know good tea. Tho flavour wins your favour, and its good qualities wdl appeal to your palate. If yrur grocer does not stock this tea, insist upon his getting it for you.*

During the month of August, when stocktaking takes place at A Spence’s, all surplus stock is being thrown nut, and marked at ridiculously low prices to effect a clearance. For high quality in fashionable and household drapery and clothing this firm lias always had an enviable reputation For unsurpassable value. When the special values now offering at Spence’s arc seen, this good name, will he placed at least one notch higher.* Why suffer with cough and cold when you can cure same by taking Tonking’s Linseed Emulsion? From all chemists and stores—ls 6d, 2s 6d, 4s 6d *