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Taranaki Herald, Volume LIX, Issue 14398, 5 January 1911, Page 5

Battenhcrg Cake, —Make a Genoese paste ns follows; —Take one pound of butter, one pound of castor sugar, twelve eggs, one pound two ounce*; of flour, two ounces of cornflour, four ounces of ground almonds, and essence of vanilla. Beat .up the butter and sugar, add the eggs, two at a time, heat well, add the essence and mix the‘flour, the cornflour and almonds to a nice hatter, then spread half of it on a large meat tin; with n sheet of white paper upon it. add a few drops of rcehinenf to the other half, and beat up and lay it upon another papered tin and hake. When dene, strip paper off and leave it to get cold ; then lay one piece upon the oilier and cut in equal parts—smiarc, obling or diamond—then sandwich two together and. build up a nice cake, four pieces of white and five pieces of pink. Wrap it in almond paste and decorate ton with fondant icing. The Empire Company's “Elephant” Blend Tea at t?.s Ikl per lb k, just the most appropriate tea to accompany this rake. The “Elephant” Blend poNserses all Iho strong characteristics of the finest Darjeeling teas, and the flavour is not 100 pronounced, consequently the palate cannot tire of it. This blend is ft great favourite, an is proved by the expanding sales. Procurable from most storekeepers in this district.