LUNCHEON CAKE.

Colonist, Volume LIII, Issue 13054, 14 March 1911, Page 2

LUNCHEON CAKE.

Half a pound of butter, one pound of flour, half an ounce of carraway seeds, a quarter of a pound of currants, six ounces of moist sugar, one ounce of candied peel, throe eggs, half a pint of milk, ono small teaspoonful of baking powder, arc the ingredients required. Rub the butter into the flour until it is quite fine, add the* currants, carraway seeds, sugar, and candied peel (cut up in thin slices), and baking powder. Mix these well together and moisten with the eggs well whisked in the milk. Butter a tin, put in the cake and bako it in a moderate over for about an hour.

A fine luncheon tea is the "Dragon" brand tea at 2s 8d per )b. It is strong and stimulating, and gives one just that vigour needed to get through the afternoon's work or pleasure. "Dragon" brand tea is a scientific combination of the choicest hill grown Ceylon and Indian teas, and possesses a 'remarkably fine flavour, which nevesvaries. "Dragon" brand tea is sold by most grocers in this district.