Page 11 Advertisements Column 5

Otago Daily Times, Issue 24685, 14 August 1941, Page 11

“ Nothing like a steamed CHOCOLATE PUDDING for a Cold Night!” —soys Mrs. CHEERFUL o w hen I know the family will be coming home cold and with appetites ready to eat me . . . then I know it’s the night for a big rich chocolaty pudding . . . steamed, and with plenty of chocolate sauce. How they love it! From Dad to little Patty. Even big John gets enthusiastic over my chocolate puddings! ” Mothers who really think about food values use plenty of BournviUc Cocoa in cooking . . . especially during the cold months. For BournviUc adds that extra nourishment to every dish . . . and its rich flavour and appetite appeal never flag. How it whets the appetite as the family troop in at the door! “Mother’s made Chocolate Pudding!” Yes! For real nourishment and energy value at small cost you need to include plenty of chocolate recipes in your cooking. Use Cadbury’s Bournville Cocoa. H m m i AS* m m m m & s Hi fisSS is® BSSi ms X Mi m HERE IS A DELICIOUS STEAMED CHOCOLATE PUDDINC. Make ft often ! i-lb. flour, 6-oz. moist sugar, i-oz. Bournville Cocoa, 5-02. suet, 1 flat teaspoon carbonate of soda, J pint milk, few stoned raisins. Well grease a basin and decorate the bottom of it with stoned raisins to form a ‘cap.’ Sieve the flour and cocoa together. Add the suet, chopped finely, and mix well with the flour, then mix in the sugar. Boil the milk, then draw to the side and stir in the soda. Add this at once to the dry ingredients and mix all together. Put into the prepared basin; cover securely with a paper well greased on both sides and steam for about four or five hours. Turn on to a dish, and, if liked, serve with chocolate sauce. HOW TO MAKE "THE CUP THAT CHEERS” ntiiaov* r of CVJ* m. CUT OUT THIS RECIPE AND PASTS | . IT IN YOUR COOKERY SOOK I THE FAKILfS FAVOURITE s CHOCOLATE j FEATHER PUDDIHS For full rich flavour, use Boumvill* Cocoa when making this pudding. Cream aj-oz. butter and 5-02. sugar, add 1 or a eggs and beat well, pour in 1 cup milk, lastly 6-02. flour, 1 teaspoon baking powder, vanilla essence and • 1, tablespoon Bournville Cocoa, well sifted together. Steam ii to 1J hours and serve with a sauce made by making a creamy, sweet cornflour sauce with the addition of a small piece of butter and 1 dessertspoonful Bournville Cocoa. A spoonful of raspberry jam put at the bottom of the mould before the mixture is a delicious addition. Milk made into cocoa has its energy value increased by 4J%. Make it this wayl For each cup mix 1 level tcaspoonful of Bournville Cocoa and one teaspoonful sugar with a little milk.- Bring the rest of the milk to boiling point, stir in the mixed cocoa, bring all up to the boil, take off the fire, and whisk for a second or two before pouring into cups. A spoonful of whipped cream on top gives you a delicious cup of “COCOA SUPREME.” fV rr v*f* « TW* &

Your move, Sir! Any distance -piSwJ CRUST& CRUST 1^ SOMdnseSt. Ounedm. CRUST & CRUST SO Mun*« St., Dunedia.