Page 7 Advertisements Column 5

Gisborne Herald, Volume LXVIII, Issue 20625, 5 August 1941, Page 7

“S© I made Patty’s Birthday Cake a 6Si@eeiate one said Mrs. CHEERFUL Patty Cheerful loves Chocolate Cake 1 All children do! And when it is made with Bournville Cocoa it is more nourishing, richer in flavour, and a treat tor everyone. Bournville Cocoa should be liberally used in cooking, for the ex/ra nourishment it gives, as well as its delicious appetite appeal. Make Chocolate Puddings and Cakes and Biscuits . . . buns too, tor the school lunches . . . there are hundreds of enticing recipes . . . here are some I CHOCOLATE COCONUT CAKES 8-oz. flour, 2 tablespoons bournville Cocoa, 6-oz. castor sugar, 4-ox. butter, 1 teaspoon baking & powder, i-ox. dcssicated coconut, 1 egg, vanilla | flavouring, milk. Sieve the Hour and baking powder and cocoa and mix in coconut. Heat the sugar anil butler to a cream and add egg and heat well. Add dry ingredients with a little milk and g ' 7 7 m %% nc-r m m W¥ 7 l t M-y&. mu OOP* r»c mix well and add a few drops ol vanilla. Put into small cake eases and bake in hot oven for about I 15 minutes. 1 s A DELICIOUS CHOCOLATE SAUCE jj AND HERE IS x or 2 eggs, £ pint milk, 2 small tablespoons Bournville Cocoa, 2 teaspoons sugar, 1 dessertspoon (level) cornflour. Put milk on to boil. Blend the cocoa with the cornflour and whisk lightly until it has dissolved and begins to thicken. Beat egg and sugar in a basin until the mixture is light and frothy. When the milk and chocolate are almost boiling, pour them on to the beaten egg, continuing to whisk for a few minutes. Then put mixture into a jug standing in boiling water. Continue to cook until the mixture thickens. N.B. Slightly more or less cocoa can be used according to taste. s PATTY’S CHOCOLATE CAKE! 4 eggs, 1-lb. butter, 5-02. flour, £-lb. sugar, 1 teaspoon baking powder, 3 tablespoons Bournville Cocoa, 2 dessertspoons boiling water. Cream butter and sugar, add beaten eggs. Stir in flour and baking powder. Dissolve 5 tablespoons cocoa in the boiling water and add, stir well and pour into greased and floured tin. Bake A hour in a moderate oven. Jce as follows, J-lb. icing sugar, mix to a soft icing with 1 tablespoon melted butter and warm water. Spread over top of cake and decorate with halved cherries, blanched almonds arranged as daisies, or in any way particularly liked by Patty. HOW TO MAKE “THE CUP THAT CHEERS” \c\ov» OEI C QC° Of CYJf Milk made into cocoa has its energy value increased by 45%. Make it this way! For each cup mix 1 level teaspoonful of Bournville Cocoa and one tcaspoonful sugar with a little cold milk. Bring the rest of the milk to boiling point, stir in mixed cocoa, bring all up to the boil, take oft the fire, and whisk for a second or two before pouring into cups. Whipped cream on top gives you a delicious cup of “COCOA SUPREME.” M T 1 m m mm ES

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