Page 3 Advertisements Column 3

Sun (Christchurch), Volume IV, Issue 1161, 31 October 1917, Page 3

'avw^trrr. v^k K£ :• 69 O * 0 2 IN v * & * mm 25«4 fc m * * o ~..,' CHRfSTCHWC^ Costing r^liiFTil Id. Per imms : (A.. J. Wintle, Sole Proprietor), id prove this for yourself.

The Case For and Against Edmonds Baking Powder This popular baking powder is so firmly established in the kitchens of New Zealand that it seems hardly necessary to recount its attributes here. However, for the benefit of the comparatively small number of housewives who have not yet made its acquaintance, as well as for those who may have heard invidious comparisons between it and other brands, we present in opposing columns the true facts concerning Edmonds "Sure-to-Rise" Baking Powder. Each large tin contains 14Joz. The price per tin is only a of pure, wholesome baking penny or two more than other lowder, being 2;Joz. to 4 : loz. brands giving less weight pi lore than is contained in tins tin, of other powders. The chief ingredient of Edmonds is genuine Grape Cream of Tartar—2o ton» used every monlh. The high slandard of quality is always maintained, despite difficulties of obtaining supplies of materials. The increased • price is not nearly in proportion to increased cost of production. 1.250.000 tins of Edmonds Baking Powder sold in one year I There you have the facts for and against, and the only thing apparency against Edmonds is really in its favour. Therefore take no risks, but alw ays insist on ONE QUALITY ONLY Baking Powder Now obtainable in three lizes, containing 6J, 12 and HJoi. respective 1 ?. Write to Edmonds Baking Powder Woik», Christcl uroh, for "Free Cookery Book."