Page 2 Advertisements Column 2

Taranaki Daily News, Volume LIII, Issue 174, 2 November 1910, Page 2

CHOCOLATE CAKE. Cream together half a pound of butter and a quarter of a pound of castor sugar; beat in, one by one, four eggs. Grate half a pound of good chocolate, put it in a small pan with a tablespoonful of milk, and stir it over the fire till it has smoothly melted. Then add the chocolate and milk to the butter, sugar, efct 'Mix together three ounces of flour, two ounces of ground rice, and a small teaspoonful of baking powder. Add these to the other ingredients. Put the mixture into a shallow tin, lined with greased paper. Bake carefully and slowly for one hour. When cold" pour chocolate icing over, and decorate with chopped almonds or dessicated cocoanut. These decorations must be shaken over and slightly pressed on before the icing sugar is quite set. Now comes the question of what tea? With such a cake nothing less than the best tea will do and therefore we unhesitatingly recommend the Dragon Brand tea, at' 2s 8d per lb. Jt is a tea of superb drinking qualities, a fun bodied tea with a fine texturo and rich aroma, it yields palate pleasure with every sip and is preferred by connoisseurs. Sold by most grocers in* vour district.—Advt.