Be at your best for the summer holidays. Drink now 3* plenty of Pasteurized MILK
I 9 Smooth as silk to the palate, richly creamy and delicately flavoured in six delicious flavours. Easily, quickly made and most economical in use... it takes only ONE dessertspoonful to make ONE pint of delicious custard. t y f . f — t m CHOCOLATE PUDDING WITH CUSTARD SAUCE a yolks of eggs, 4-oss, flour, 4 -ozs. sugar, 4 -ozs. butter, i teaspoon Edmonds Baking Powder, pinch of salt, i-oz. cocoa, milk to mix. Butter a mould or pudding basin. Sieve the flour and baking ponder with the pinch of salt and cocoa. Cream the butter, add the sugar. When well blended, beat in the yolks of eggs; lastly, stir in the flour, etc., lightly, then add the milk. Mix well, put into the buttered mould, cover with greased paper, and steam for xj hours. Serve with plenty of Edmonds Vanilla Custard. v i/ V"~'f 'V u SURETOPLEASE' V* 1
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/ESD19391111.2.97.5
Bibliographic details
Evening Star, Issue 23421, 11 November 1939, Page 16
Word Count
164Page 16 Advertisements Column 5 Evening Star, Issue 23421, 11 November 1939, Page 16
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