Page 2 Advertisements Column 4

Evening Star, Issue 21012, 28 January 1932, Page 2

A miser is known by the miney he keeps.

STEP TO _ icon© my % # D Q lq CAKE »MMOO^vO«bWW<V V ►\¥.V % s\' % mm* w » 4 %>* m 9 Jfe f§ ,4&ggV Bffr *W ■;v:v;<v>: ; x-:v:%^:^>:<^:^:o:;-x^>vo::v:: e o * GIVES EASY VARIETY FOR SEVERAL AFTERNOON TEAS Here is the RECIPE... CREAM £lb. butter, -|lb. sugar, add three eggs, one by one, beat very well ... add -|lb. flour with I teaspoonful Edmonds Baking Powder and scant \ cup milk to blend. Pour one third into one small tin, add I teaspoonful vanilla to rest and pour half of it into second tin, then stir in one dessertspoonful of cocoa or cinnamon to remainder and pour into third tin. Bake in moderate oven about half to threetjuarter hour, MADE WITH And here are many ways to vary it.. • A fresh cake for every afternoon tea—or several for one' occasion! Ice the first cake with lemon or orange , icing and decorate with long strips of peel or angelica and walnuts... second with cinnamon or coffee icing, sprinkle with almonds and walnuts and split and fill with creamy custard filling... top the chocolate one with raspberry jam, and pile whipped cream or meringue on top (if meringue, put in warm oven till set). You’ll think of many other ways to adapt this delicious foundation recipe ... but to ensure its texture being fluffy and spongy use no other than Edmonds Baking Powder. EDMONDS ‘SURE TO RISE’ BAKING POWDER EDMONDS CUSTARD ... 5 flavours and ‘Standard'... i.iu.t a. Road