Page 2 Advertisements Column 3

Evening Star, Issue 17927, 24 March 1922, Page 2

&JmL) W. i>r?. *0 i JM m ~ rV> a<riw-.t, .-t <% i / TO PRIZE K r I jp4 rq r t’~-\ <;■ V« SdogmiaE P®\Wldl3lS! mi es. err WARRANTED 5^5 S VH OUSOM£ & nutrition ■s ,v ) P ASSIi/ ,# <sj j iLd* “Mother asked whether I would have Custard or Fruit, and I said ‘Both!’ What’s the use of fruit without custard —might as well ask a fellow to eat plum pudding without a bit of cream or sauce on it! But I think mother only asked me that for fun, ’coz I caught her winking at Bet.” Every wise mother will see that the children have plenty of delicious, wholesome custard made with Edmonds Custard Powder. No dessert could be more appreciated by the little ones —nothing could be more nourishing—or more easily prepared. ** ?] n\Jljj /W ft'w*f\ \V * rj <} \ Ki ry CUSTARD) r POWDER makes appetising Baked Custards, and Cup Custards, inimitable ia flavour, and unequalled for purity and nutritive value. It makes a complete dessert, is very popular for serving with stewed fruits, and is of every-day usefulness in preparing Rice, Sago, and Bread-and-Butter Puddings. Ask to-day for Edmonds. Imported lines arc dearer, not because of their quality, but because they have to pay Customs Duty. Edmonds is made in N.Z, and is not only best but cheapest 'ms* Try these Custard Recipes « To make a Custard From a pint of new milt take enough to mix smooth one large dessertspoonful of Edmonds Custard Powder, sweeten the remainder of the milk to toste (say, a heaped dessertspoonful sugar), and when the milk is boiling pout the mixed custard into it, stir and pour immediately into jug. When cold, place in glasses (grate nutmeg on if desired). Edmonds Custard, with stewed prunes eind figs Barely cover fruit with water, and sugar to teste. Simn#r till tender (with no addition of water), then serve either hot or cold, with custard. cr-ra 0 ILO*