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Dominion, Volume 35, Issue 59, 3 December 1941, Page 4

Ivi-majFxmas recipes These recipes, which have been used by thousands of women with success in past years, were contributed by Mavis Larcombe, the Christchurch Gas Company’s well-known culinary expert. VI-MAX XMAS PUDDING VI-MAX XMAS CAKE 3oz VI-MAX. , jib butter, 3oz. white flour or fine wholemeal, j] b EUgar (light brown), 2oz breadcrumbs, 6 eggs, 6oz suet, lib VI-MAX, 4oz currants, ->.| b . white flour or fine wholemeal, 4°z su, tenas, llb seecied ravins, 4oz seeded raisins, o„itanac 4oz brown sugar, sultanas, j teaspoon nutmeg. Jib currants. 1 teaspoon spice, llb almonds, 1 desspn. Jib cherries, 2oz almonds, Jib peel, loz peel, 1 tablespoon spice. 1 teaspoon salt, j dess p n . cinnamon, 1 ™°milk I teaspoon nutmeg, 4 tablespoons milk. Grated of t “ ' __ ..... 2 tablespoons wine or brandy. Method : Prepare fruit and mix with “ all drv ingredients. Mix with beaten Method : Cream butter and sugar, sees in which the treacle has been add beaten eggs alternately with dissolved Add soda dissolved in sifted flour and VI-MAX. Add premilk and put into a greased basin. pared fruit and lastly brandy. Beat Cover and steam at least 4 hours. well; bake in greased tin for 3j hours. —— aww writes • “We are big In the above recipes coarse or /\r W vi' max and 1 find itbetter fine VI-MAX may be used. I have ever had J Both grades of VI-MAX are sold first used it when the plum pudding by all stores in 31b packets an and Christmas Cake recipes were in 710 nags. the paper. I made both and they were VI-MAX is made by the makers the last word in perfection. Everyone o{ vi-BRAN and VI-MEAL. asked for the recipes.”