Page 13 Advertisements Column 3

Hawera Star, Volume XLVIII, 29 November 1924, Page 13

11 5 % e e CasUesWlmf CaftJes'7^ & <o s«= >V **U**6*rxf l*yC*eV4f ~T &li6.WillSg £>l & London! Brj sto] ■lacked in hermetically sealed tins Flavour and FYeshness retained to Perfection •Absolutely Dependable . Increasingly Popular •Seen Everywhere •*Breen or"Sfellow" • o?6s okimoius

Vi.; A 2^ v^W» %w : v \ r mas 'i w m m /. i m mi W X ..'Ji r /id m PLUM PUDDING lib. flour (or two breakfa?* cups), two heaped teaspoons Edmonds Baking Powder, 3oz. stale bread c umbs, ljlb. suet, 21b. raisins, 1 lb. currants, 8 eggs, 1 Ooz. sugar, 4oz. almonds, slb. mixed candied peel, sa t and spice to taste. Mix ingredients together well, and add eggs well beaten and three-quarters of a pnt of milk. Divide into two and boil eight hours, or four and boil six hours. May this be the brightest and merriest Christmas you have ever enjoyed. And yours be a generous share of the good; things of Xmas cheer. Edmonds Baking Powder plays its part every Christmas in helping to provide delicious cookies in thousands and thousands of homes throughout New Zealand. You, too, are going to try this pure, reliable Baking Powder in your cake and pudding this Christmas—use the recipes shown. And \ won’t the family be delighted with the result. There is real grape cream of tartar in'.Edmonds Baking Powder —makes beautifully light, delicious cookies. . CHRISTMAS CAKE 1 lb. butter, lib. currants 1 lb. raisifts, lib. sultanas, £lb. mixed peel, jib. almonds, '4 breakfast cups flour. 2 breakfast cups; sugar, 10 eggs, I heap d teaspoon Esmonds Baking Powder, wine gia. s of brandy. Beat butter to a cream and add sugar, then mix eggs one by one unbeaten.' Mix Baking Powder with flou and,put in, then fruit, dredged/ with - flour, and finally , brandy.'' Cook 4T hours, moderate qvlpn. ’ 1 *“ iv Jl&\ your Grocer for -BAKING POWDER ■nueg SURE TO RISE 99 22* r $2 mm LOTT

A scientific triumph—and an interesting lesson • Benger’s Food contains the power of self-digestion—a triumph of medical science. It is sold in tins, by chemists, etc., everywhere for the feeding of infants, invalids, and the aged, in sickness or in health. In the way you prepare Benger’s there is a moSt interesting lesson in the digestion of foods. By simply allowing Benger’s to stand at one stage of its making, it partially digests ltsdf. For a light supper dish, 1U minutes standing gives sufficient digestion ;• for infants or invalids, 15 to 20 minutes is required ; in cases of serious illness, 25 minutes is sometimes necessary.

Contains Recipes not previously published— Prize-winners from , tlie St. George Cookery Competitions—Prize-winning New Puddings, Fruit Dishes, Cakes, etc. ery Books FREE Send name and address with 2d in stamps (to pay wrapping and postage) '* for TREE copy to IRVINE & STEVENSON’S, St. George Co. Ltd., ■’ Dunedin. 000 Copies Given Away 9