Page 4 Advertisements Column 1

Press, Volume LXXXIX, Issue 27096, 20 July 1953, Page 4

ICanyou tell a ‘big Scotch from a e small’ Scotch? W * don’t mesa. of course, cue difference between * double and a single. We mean the difference between the ordinary run of whiskies—and a maaUrpieee sueh as M-i OM Send, Whleky. . L. w « ®<Ball's ere an Independent Arm of distillers—have been elnce IS2S when we started. The output Th T? fl’ C " H* u ’» *• not huge. But to those who know it. it is veer, very precious. A‘»*i>'«.«neratlonaftert6neratlonhavehanded 0 °® th«ir gku * 1: *“d tw® ooupled with the irnnw I * U *' toe intuition, of those who make rumwumim w—wtf y »whitky ensures that the barley, water and neat rt p ''frfgff nided by the soft Highland air, go to make a per- ' —WM-w-and you will nekaowladdu its marie mastery. ' ■> «d£*‘*\ 100% SCOTCH WHISKIM a tXSTIILEOBLBNOBDAND IOTTUO IN SCOTLAND DISTILLERS PERTH SCOTLAND ESTABLISHED J 825 Dfrfr»htfer«.' R. Powley ft Co. Ltd., Christchurch , " . 1 " "" " " J save POWER and save i precious eyesight I '• 1 with rfivM IJ JBvlXWv iS Fluorescent CIMWt NEON 224 Lichfield Street, CHRISTCHURCH, «M 1 at AUCKLAND, WtLLIHdTOH, DUHIDIH far Srsv Technical Advice ord Infarieatlen. f MAKE THIS H IBSfe 1 teaspoon aeenn oi tartar 1 small cup sugar 1 teaspoon bicarbonate soda 4 tablespoons boiling milk METHOD: Prepare two Hyglo Cakepans, grease and flour thoroughly. Separate yolks from white of eggs. Whisk the sugar with the yolks until dropping consistency. Fold in the stiffly beaten egg whites. Feld in the sifted flour and cream of tartar, stir in the soda dissolved in th*. boiled milk. Temperature 400" approximately 17 minutes. FOUNGt Cream and fcmu SVCTUt ICING nUDCGs 2m. butter, 4ftM. sieved icing sugar, PlavMutaa and ceiewing if dMsed. Cream the butter and sugar v until white and soft. Add flavcmr&g and eetouring. PURE aluminium • ‘ jJF B S I * a * d * ! * M9 * raE ALUMINIUM co. of njz. ltd. ■ - - 'wv “ ACS.tS *'>/ jfl