LUNCHEON CAKE.

Colonist, Volume LIII, Issue 13056, 16 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, three eggs, half a pint of milk, ono small teaspoonful of baking powder, are the ingredients required. Rub the butter into tho flour until it is quite fine, add thc< currants, carraway seeds, sugar, and candied puel (cut up in thin slices), and baking powder. Mix these well together and moisten with tho eggs well whisked in the milk. Butter a tin, put in the cake and bake it -in a moderato over for about an hour.

A fine luncheon tea is the "Dragon" brand tea at 2s 8d per Ib. 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 nev&F varies. "Dragon" brand tea is sold by; most grocers in this district