Page 3 Advertisements Column 5

Wanganui Chronicle, Volume 85, Issue 169, 21 July 1941, Page 3

A Stimulant with Unique Medicinal Properties 3 WOLFE’S H SCHNAPPS

Bring ' GREATER power ’’ ’fy. Worn-out epark plugs are the Kf thief of power. Install new & Champions and see the difw i ference in speed, acceleration « } and power. They soon pay for 68 ’ themselves, too, in the fuel t,iey 6aVe ' An £ m P tre product—made in Windsor. Canada Distributors: HOPE GIBBON'S LTD., Wgton., Chch„ Auck. 1 No Need to be Without | H Ample Accommodation on Your Farm Haven't you often felt the need of extra sheds, better fences, new gates or dairy sheds or pig sties on your farm? There is no need to delay on the score of cost, because we offer very low prices on Farmers' L. Timber suitable for all purposes. ~ Postal orders and enquiries given specal care. WANGANUI SASH & DOOR FACTORY & TIMBER CO. LTD. RIDGWAY STREET, WANGANUI. ’Phon* 1141 SE

PK ? BBS ' 'W 'lk- MiP ® W, .O I -MM ilf Zw ' ’ ■ ..JF 5, /<’ r * ..5 I "Here is the recipe!" “Yes, this is a delicious ! BmraLLE ® COLATE CME ! ’ I |-lb. each of butter, sugar and flour, x tablespoon | | I ■ A I I M J Bournville Cocoa, z tablespoons milk, z teaspoons g IlhOPnlrlTP IIPKP ’ ■ bakin SP° wder - 4eggs. pmchofsalt. UllUUvlUlv vLll\ U ■ I Cream butter and sugar. Add eggs one at a time t heating | | then milk and finally dry ingredients. Bake in a I 1111 ■ B I A ■ M I moderate oven. lee with chocolate icing and decorate with ■ 111 give you the Recipe —I Moe ri-IFFRHII • THAT bournville cocoa be used | says MRS. CHttKf-UL f |N THIS RECIpE g There Is a rich A CHOCOLATE GINGERBREAD L—tastiness about a ,s A NEW IDEA! Chocolate Cake 1-lb. butter, 21 breakfast cups flour, i tea- HOW TO MAKE A REALLY DELICIOUS CUP that appeals to cup milk, x heaped teaspoon carbonate OF COCOA! not expensive soda, 2 dessertspoons Bournville Cocoa, . and it has’ good food value’ Pecl and Sultanas, t teacup sugar, i tea- Milk made into cocoa has its energy value increased by Bournville Cocoa adds r.v/ra cup golden syrup, t teaspoon vanilla. 4; %. Make it this way 1 For each cup mil t level nourishment to all recipes. “So, Cream butter and sugar, dissolve soda in teaspoonful of Bournville Cocoa and one teaspoonful .. , j. r • , r » milk, and mix and bake in a meat ttn tn .. ... . . ... , ... out with your chocolate recipes I a mo( i erat f sugar with a little cold milk. Bring the rest of the milk the Ti f^nv re exS C fo“’v^ BiVe these chocolate MER!N. to boiling point stir in the mixed cocoa, md «tra enjoyment 1” ” GUES ARE oeucioUS for bring all up to the boil, take off the lire, AFTERNOON TEA and whisk for a second or two before HERE IS A USEFUL CHOCOLATE Use two whites of eggs to every pouring into cups. Whipped cream i SPONGE FOR SCHOOL medium cup of sugar and one dessert- | O p gives you a delicious cup of V LUNCHES spoon Bournville Cocoa. “COCOA SUPREME.” 4-oz. butter, I breakfast cup sugar, a Sift cocoa and sugar together well. Beat breakfast cups flour, i egg, J cup milk, whites very stiff with Dover beater, S dditcc 2 tablespoons Bournville Cocoa, i tea- add sugar very slowly tn small quantities, t'KICtS : cr . it. oeariMf between each quantity. tie tn ca nc >- IR spoon Cream of Tartar, i small teaspoon desscr t,p O onfuls on waxed paper on P er f t ! n Cl ’‘ ® V IKr Soda. COLD oven tray and put into medium »» J’lb. tin Cream butter and sugar and add egg. hot oven, turning heat down to low. In /, 2/9 M I-lb. tin ' Dissolve soda in milk. Sift all dry in- electric cooker the power can gredients together and add flour and be turned completely off after a milk. Divide and bake in 2 layers for few minutes. Serve filled with I 20 minutes. But together uith a layer of whipped cream, vanilla flav- a whipped or mock cream slightly flavoured cured and a dab of chocolate with vanilla. Ice the top with chocolate icing on top if liked. -■ - - ■ icing if liked and decorate. ft