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... CAKES AND PUDDINGS—No. :4. The recipe below makes • very appetising cake. winch is by no means extravagant, yet which is as good as ear could to have. CHERRY CAKE. s packet of Cakeoma. 4 on Of Rutter. 3 lb. pffterVed cherries (cut in halved. A third to half ...
... the and world are shows, also an isitemadag with Mr. Cyril Mande. Miss I. her Beautiful article for June, ves a few useful recipes which will be found decidedly useful to the housewife who likes So her ball smart and in a well-kept condition. Fancy Work ...
... the pad. diag over and decorate with cherries and Ratak& biscuits soaked in wine. A delicious cold pudding. A good way to use up stale cake. rakeoma is sold in Acl. packets by Grocers and Stores everywhere. Recipe book will be sent poet free on request ...
... mix with the Cakeoana and Butter; then add the Cherries and again mix lightly but thoroughly and bake in a moderately oven. Cakeozna is sold oaly in packets by Grocers and Stores everywhere. The Gakeoma Recipe Rook will be free on request to Latham and Co ...
... holiday fiction number, temaitable alike dish; pow the pudding over and decorate the variety and quality of articles with cherries and Ratifia biscuits soaked in and stories. It will be rewer.tigeed that wine. the July Nash's' contained a remarkably Cakeoma ...
... BMW. 111, Blackheath MIL Loudon, B.E. 10. 'TIRE Blown of to your -I- cheeks if take • mooth's course of Blood Cherries. A Blued Cherry has zoom tonic properties than se egg: they are • !meow tive medicine for at complaint. wiener from poor blood, such ...
... , about three-quarters of an hour. To Preserve Cherries.—Lay aome pounded sugar at the bottom of a preserving pan, place -rune cherriee on it. in the proportion of one lb. sugar to every ore lb. cherries , . Lay the sugar and the cherrsee in alternate ...
... ert— 9 k• r 07 '7•------7.. ; 7IN I ' W 'a, j. You can, by using BIRD'S 0/ 1 Substitute, . v . ..:404 4, - 11 dainty ,•••. Cherry Cakes, Sr \ & tasty Castle 1 Puddings, etc., at first triaL • 1 4 $ • Do not be content to have all the old cakes and puddings ...
... fresh meat, with a fine grain in the lean parts and an absence of blood streaks or coloured streaks in the fat. Beef should be cherry red, with a fat that is yellow, and suet dry and hard. The texture is finely smooth, with an open grain. Take care that there ...
... in 24 hours; cleans and polishes like lino. Save money. Any handy man can apply it. Absolutely guaranteed. Genuine Italian recipe, b. ad., to be had only from—Simpsons, Dept. B, 11, Taylor-street. Bury, Lancashire. MICR Mats, 30 x 20; grey. brown, with ...
... Mrs. H. E. Eaton, Ye Olde C liege, Conway. The Third of sil.v Nlis, 44 T.. Evans, 5. St. John's Road, Wallasey. The winning recipes are gi el below: — One tin peaches, one pint packet lemon jelly, one pint hot water. pint 1 custard, cream (one bottle), sugar ...
... topped with almond paste and left uniced. A layer of paste may also be laid in the middle of the cake to be baked in with it. Cherries are the usual and only decoration for almond paste cakes. If you ice it use plain vanilla icing, and decorate it with the ...