Page 3 Advertisements Column 2

Hokitika Guardian, 15 February 1939, Page 3

< SOME DELIGHTFUL RECIPES FOR HOT * WEATHER % ' ' BLANCMANGE • Ingredients: 2 rounded tablespoons (about ljozs.) Edmonds Custard Powder, X pint milk, sugar to taste, say 2 level table- ' spoons.’ ' Mix the Custard Powder to a smooth cream with 3 tablespoons of . the milk. Add sugar to remainder of milk, bring to the boil, then pour the mixed: custard slowly into it, stirring all the time.’ Boil for one or two minutes, then pour into a wet * mould to set. A level teaspoon of . butter added to the milk when heating will improve the flavour. MELROSE CREAM Equal quantities of-custard made with Edmonds Custard Powder, and liquid jelly made with Edmonds Jelly Crystals. Mix ■together and put into mould to set. An attractive dish can be made by surrounding the above with different coloured jellies from ; . small., moulds., ...... . ■ PINEAPPLE; TRIFLE Ingredients: 1 small tin Pineapple,’'l cup cream, \ spongesandwich, 1 packet Edmonds Jelly Crystals, pineapple flavour, & pint Custard made with Edmonds Vanilla Custard Powder. . Cut up sponge ca’ke and place in a .glass dish > ■ Make jelly, using pineapple juice, and make up to a pint of liquid with hot water. Pour over and leave till set. Cut up pineapple, put on top - and pour custard over. Decorate with whipped cream and cherries or a few crystals from a raspberry jelly packet. There’s no custard so easy to make and so economical and nourishing as Edmonds: one dessertspoonful, mixed with a pint of milk, makes one pint of delicious, smooth custard in a few minutes. In six perfect flavours, Almond, Lemon, Vanilla, .Raspberry, Banana, and Standard.* I Edmonds Custard Powder and Jellies are obtainable from grocers everywhere.