Page 16 Advertisements Column 2

New Zealand Herald, Volume LXXVII, Issue 23616, 28 March 1940, Page 16

GENTLE GUARDIAN "The Soap for Lovely Skins! oI)TA rN A fli K ATA 1 -h CIIKM IS T 5 AN D STORES fmd Do what others | do —get well with BidonjjaJfc. Head this letter, whldh ma y be seen at Q-tol-yjiaenzol Laboratories! at i iny lime, then get Biidom e.k i.'rom any chemist or s lore. Larg* bottle, or* A "... 3 months ago I had all my teeth extracted. After the operajajpSpaa tion, the shock of which was very <yntmk great to die nervous system, I lost weight, could not eat and jplaffifilg was very sick each day and very fatigued. After 6 weeks I was so §|3®^bad that I was ordered away as I was fflp' on the verge of a nervous breakdown. * For weeks I was just the same, no interest in life or anything. I decided to try Bidomak. Before I had finished the first bottle I was eating and the sickness had stopped. I am now finishing the fifth bottle and have returned to buitiness without such a thing as a nerve in my body. I can now eat and sleep wonderfully and ami not tired after a long day's work." (Signed) J.H.E.M. (Dunedin).

Health-Giving Apples are Plentiful! and Cheap & 4fi'/, ii? '&;Z ■ \ l W m ': V *Vr ... ?»5 WW! V* WSBB &SS&B ,5.vAPPLE CARAMEL PUDDING 2 cups Hour, 2 tablespoons sugar, 2 tablespoons shortening, either good dripping or butter, 2 or more large apples, 2 teaspoons baking powder, pinch of salt, i oup milk. Mix all dry ingredients. Rub butter into flour. Mix into still' dough with milk and roll out. Crate or chop apples over and if liked sprinkle little cinnamon over, also a few sultanas and a little chopped peel. Roll up and put in large pie dish. Make a syrup ol 2 cups cold water, i cup sugar, 1 tablespoon butter, and if liked juice of lemon. Pour this over. Bake in a good oven about, three-quarters of an hour. APPLE SHORTCAKE 1-11). Hour, 4-ozs. sugar, 4-ozs. margarine, 1 teaspoon baking powder, 4-ozs. lard, pinch salt. Milk to mix. Roll out like pastry, line a tin with half, put layer of sliced apples sprinkled with sugar thickly and cover with rest of pastry. Bake £an hour. APPLE MERINGUE One pound good cooking apples. 1 talfcespoon butter, 2 eggs, 1 teaspoon nutm fjg, £ cup sugar, 1 teaspoon cinnamon. S>jS-Lw apples to a pulp and while hot bead: iim the sugar, butter, nutmeg, cinnamoma {id egg yolks. Beat all together thoroughljj', put in a pie dish in fairly hot oven aijad cook about 10 minutes. Cool vcJiir oven just a little. Then beat the wlalmes of eggs stiffly. Add 3 tablespoons of sugar, pile on top of the mixture*a od brown slightly in oven. APPLE SPONGE 1| cups flour, 2-ozs. butter, 1 egg,£)2 teaspoons cream of tartar, 1 bicarbonate of soda, i cup sugar, Up milk, essence of lemon, pinch isalt. Spt flour, salt and cream of tartar., Cm fcm butter and sugar; add well beaten i and milk with soda dissolved in it: add sifted flour. Pour over hot stewed apples and bake till golden brown, j. about half an hour. Jffl fP'l : STEAMED APPLE PUFF 2 tablespoons butter, 2 tablespoons sugar, 1 egg, 1 cup flour, 1 teaspoon baking powder and a little milk. Cream butter and sugar, add eggs, then flour and enough milk to make a thick batter. Put a layer of warm stewed apples in a greased bowl, then a layer of batter and a layer of apples until bowl is full. Cover with greased paper and steam for If hours. APPLE CUSTARD Pare and grate 2 large apples; add 4 tahlespoons melted butter, 8 tablespoons sugar, juice and grated rind of 1 lemon, yolks and whites of 4 eggs, beaten separately; line dish with puff pastry; bake. V/r-V :-'T " -W* : >S'-