Page 6 Advertisements Column 2

Taranaki Daily News, Volume LIII, Issue 242, 18 February 1911, Page 6

GOLD AND SILVER CAKE. Into a pound of powdered sugar work a cupful of butter, and when rubbed to a smooth and light cream add the yolks of five eggs, beaten very light, and a teacupful of milk. Beat in gradually three cups of flour sifted with two level teaspoonfuls of baking powder. Add this slowly, as some flours thicken more than do others. When enough flour has been put in to make a rather stiff cake batter, tnin it by adding the juice of a large orange and the peel grated. Turn into small tins and bake to a golden brown. When cool, dip each cake' in a golden icing. To make this add to an ordinary boiled icing, heated in a double boiler, a teaspoonful of melted butter, a little orange juice and some orange or yellow vegetable coloring matter. Set the 'cakes aside to harden. —The silver cakes are made as follows: Work to a cream a half-cup of butter and a cup of powdered sugar, and when smooth beat in the stiffly whipped whites of five eggs. Add two cups of flour sifted with a heaping teaspoonful of baking powder, and flavor with a little essence of bitter almond. Make a boiled icing, flavour with the bitter almonds, and dip each of the cakes in this. Arrange the gold and silver cakes in alternate layers, on a plate, and serve with New Crescent Blend tea. The superior flavor of this tea appeals to every palate, and it is procurable from most storekeepers in the district at 2/- per lb.—Advt.

RAJ) Coughs come in . Summer same as Winter. Lane's Emulsion is good both Summer and Winter. 57