Cakes —such as madeira cake, sponge cake, &c, are greatly improved by using half • 4 ' Broun & Poison's Corn Flour and half ordinary flour in place of all ordinary flour. The addition of this Corn Flour gives a finer flavour and texture to the cake. Full directions in Free Cookery- Boofe, to be had from J. B. GilfillaN "& Co.. P.O. Box 848. Auckland.
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Press, Volume L, Issue 14980, 9 June 1914, Page 10
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62Page 10 Advertisements Column 3 Press, Volume L, Issue 14980, 9 June 1914, Page 10
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