Page 4 Advertisements Column 5

Evening Post, Volume XCIII, Issue 129, 31 May 1917, Page 4

a»^\fl „ <^ i| IPB^^S Millions I |bs^ -^i* EVERYBODY* FAV6URUE:'g | H . •■■ I p t About 360,000,000 Cupa , | K=vi ' «£ -Amner Tips" Tea were.A^oaMHned t**t' |O year m N*w Zealand, ' ' -....-.. ■ . §P& it you were not amsngst the consume!*." try » fMtietwhen neat' |a Fff Offering Tea and you wJi iKen understood the kmom why.ft.ji* . pj£ li ENSURES ■ GoOt>- HEXOfft ' B 'Wholesale"Agents: THOMPSON BROS., LTD., Blah=stieet, Wellington. llOne had egg is enough || §|| to spoil all your cooking. Why take the risk when §|| H| Edmonds Egg Powder will enable you to make ||| light, tasty, delicious scones, cakes and pastry . §11 without the use of eggs. " , §1| H More economical too—that's a big factor mJhese §|| days when the price of everything seems to go ||| |H higher every month. Edmonds Egg Powder has : §1; been tried and tested for over a score of years by ||| p| careful New Zealand housewives. Why not purchase a tin and prove its merits. There's a Free ||| copy of Edmonds' Cookery Book ready for you. ||| HI Write Edmonds Baking Powder Works, and it ||| will be posted to you forthwith. * ||| Ijg^;;^^;;^.;.;^^ -___— —-. -gin ! j A Success with All Recipes! Innumerable Scones and Cakes have been spoiled by poor Baking Powders, or by inferior quality Cream of Tartar and Baking Soda. To avoid such wasteful mishaps always use this pure and sure leavening agent— Beaver Baking Powder. Beaver ensures Extra Lightness in Scones, Cakes and Pastry, and keeps these baked foods fresh and appetizing. Beaver is stronger than other Baking j Powders—that's why Smaller Quantities give Perfect Results. — Save Time arid Money — Every Baking Day by Using I The Empire Manafactering C»., Lti, Wellington j