Page 6 Advertisements Column 1

Timaru Herald, Volume CXLII, Issue 20586, 27 November 1936, Page 6

THIS SIMPLE TBW| PATTERN MPT?; -,C "9 AND HERBERTS Sb :.■..JbXxB value FABRICS SkjgAhT : MAKE FOR Jls\ 'WA/J . J ) DRESS ECONOMY g A\\ “ I : T , 'lw' TRY THIS ONE IN! M |||w F / 'll MARELLA CREPE. A Heavy ®*. ' 1 WM f\/ ® / / Silk in Seven Lovely Colours. Ideal ■■ skirt / / / for this and many other Attractive Wf promt • r*’ 4 ' ' x / Styles. 36 inch 2/11 per yd. miiiir-nff'Mf j ' OR IN! I ANGORA SPUN. A Very New loßr j Fabric in Plain Shades and a Range • /' of Lovely Conventional Designs eksMSImL. sleeve / n 36 inch • • • * 3/n Sggjt • o I // OR IN! ' i J ' \ CREASE RESISTING SILK. This ||| JMMW ' \ Cloth comes in a Range of Beauti- ’*&&&’ \ ful Floral Designs on Grounds of ii Butterick 7050 Wine, Blue, Brown, Bottle, Navy \ and Black. 36 inch . g/j] J > ONLY e \\ PIECES \\ YOUR HEMSTITCHING in this pattern ) PLEATING AND WHIPPING / . I Is more Speedily and Efficiently A ND isn ’‘ u smart? Butterick has . f > Dealt- with when Entrusted to a designer with a rare flair tor • to creating dresses that look tricky but ggK are simple to make. Notice this II I" ■" "T" frock. The back is all one piece. ■J La Bq LB< I The ron t is two pieces, bodice and II | ift 9> 9 9b 9 ■ skirt. The sleeve is the fourth ■ ■ I B B» I B I piece, and the belt number five.

■ V"' ■ • * '■ ' r f ' jUtei “"■““ID fD'i «j I JS yr SB I 1 I IK. W . • iihl I■' Il W' 1 -• Fit I / r k fl| iHII X .. 4 % 'M ' > : I X SK ’ -A ~A ■ ( Z' Z I / /Z f \ ! ! : z Rf/‘ HAPPY CHRISTMAS "W is coming very near! Such a lot of baking to be ** done! The Christmas Pudding, the Christmas Cake . . and cakes and biscuits to fill every tin to save cooking over the holidays. > They’ll be needed when the whole family and their friends gather round. *‘A full house needs a full pantry,” mother says, and cheerfully sets to work. She never worries about the result of her cooking ... it is always excellent . . . results made certain by that famous old friend, Edmonds » ‘ > Baking Powder. “You can’t make good cakes with poor ingredients,” Wa ’ * M a tV * says mother, “and Baking Powder is very important. That’s why I ‘ i Px A* sJF * always use Edmonds ‘Sure-to-Rise’.” ''- ' * >s> * i ->-t A-<- M H kJ * O < >■■ 17? / <> / Edmonds Christmas Cake b rown sugar, I dessertspoon treacle ? I lb. butter, I lb. raisins, 4 oz. mixed (or more), 9 eggs, I teaspoon Essence peel. 2 lbs. flour, 1 0 eggs, wineglass of Lemon, 2 cups milk, IL lb. sul- yk' brandy, I lb. currants, I lb. sultanas, tanas, I lb. currants, I lb. raisins, 8 oz. 4 oz. almonds (chopped), I lb. sugar, almonds (blanched), Boz. mixed peel, / I heaped teaspoon EDMONDS BAK- ' packet spice, .1 level teaspoon salt, *’ * ING POWDER. Beat butter to a 1 nutmeg (grated), 2 tablespoons cream, add sugar, then eggsone by brandy. Mix well dry ingredients, 'A } one (unbeaten); mix baking powder add fruit previously prepared, t~<ss ’ISM ‘ 'A ” with flour and put in, then fruit treacle, eggs well beaten, and lastly a jr.v dredged with flour, lastly brandy. milk, essence and brandy. Darken 7'*%. Cook 41 hours in moderate oven. w| th burnt sugar if desired Pur. V; _ , , into scalded and floured pudding ?- '■ ■■■’■' ■'.i n ' y m ° nt ’SChristmasPudding cloths or well-greased basins covered •'CW'■ •<«.,• •=** ■•' ■ ,lb flour, 4 teaspoons EDMONDS with scalded and floured pudding ~--C a >.a. ■-■ " BAKING POWDER, 12 oz. bread- cloths. If divided into two, boil 8 t 'Cy. crumbs, 11 lb. chopped suet, 12 oz. hours; if into four, boil 6 hours. Ai-< EDMONDS ' Xir-fo-//-' BAKING POWDER MAKERS ALSO OF EDMONDS ‘Sure-to-Please' CUSTARD AND ’Suic-to-SeC JELLIES