Page 3 Advertisements Column 4

Otago Daily Times, Issue 25101, 17 December 1942, Page 3

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YOUR BUSINESS BIGGER - By Advertising In th« OTAGO DAILY TIMES. GROW

quality makes more and more Mends everyday! m\ c #AVEti m ill m A mm* mt ' i Here are the reasons for Craven ‘A’ popularity! Coolness, freshness, wonderful smoothness to the throat, and, above all, a consistent standard of quaiity. Carreras Ltd.—lSO Years’ Reputation for Quality NZ3S Two Famous VI-MAX XMAS PUDDING 3oz VI-MAX (Coarse or Fine), 3oz white flour or fine wholemeal, 2oz breadcrumbs, Coz suet, 4oz currants, 4oz sultanas, 4oz seeded raisins, 4oz brown sugar, J teaspoon nutmeg, 1 teaspoon spice, 1 dcsspn. treacle, 2oz almonds, loz peel, J teaspoon sail, 1 level teaspoon soda. 4 tablespoons milk.* 2 eggs. Method; Prepare Iruit and mix with all dry ingredients. Mix with beaten eggs in which the treacle has been dissolved. Add soda dissolved in milk and put into a greased basin Cover and steam at least 4 hours VI-MAX XMAS CAKE Jib butter. ■ Jib sugar (light brown), ' 6 eggs, Jib VI-MAX (Coarse or Fine), Jib white flour or fine wholemeal, lib seeded raisins. Jib sultanas. Jib currants, Jib almonds. Jib cherries, Jib peel, 1 tablespoon spice, 1 desspn. cinnamon, 1 teaspoon nutmeg, Grated rind of 1 lemon, 2 tablespoons wine or brandy. Method: Cream butter and sugar, add beaten eggs alternately with sifted flour and VI-MAX. Add prepared fruit and lastly brandy. Beat well; bake in greased tin for 3J hours. £ B yi-MAX •• Coarse ” and VI-MAX " Fine ’’ are sold in 31b. cartons and 71b. bag*. • VI-MAX it made by the maker* of VI-BRAN and VX-MEAL. •X* wwnins P.