Page 2 Advertisements Column 5

Wanganui Chronicle, Volume 85, Issue 187, 11 August 1941, Page 2

Michael’s mother thought his nappy was white... [ ||| |fc I 'a nP* X wCls , B" ; -A ' r< F M 1 ’J - ’■ B c, 4-1. wshe saw David’s IPMWiraSHED ONE! \ : What accounts for such a difference ? Simplj’ this : ordinary / j/ / YMW/ / ■ ■ soaps and powders get dirt q/f the fabric—but Persil’s / Iff II / FT I T~~ r -Tlfßli ■' ; oxygen-charged suds get dirt right out of the weave itself! HF /nJ d i : That’s why Persil users have the whitest whites. AI I I Ell ■ But it’s not just for whites that Persil is so good. Persil ‘’ eQ ' ST Z Tfl I s i keeps your flimsy coloureds fresh and sweet, your woollies / iMHL, JRI Bl! : : soft and fleecy. It’s the best AND SAFEST care for every- / .'JSwSfet,. pH / thing you wash ! / MBlapXT&ljBNSiSKit fFd j PERSIL (N.Z) LIMITED P63.17Z I iF

“So I made Patty’s Birthday Cake a « Chocolate one” / • a -said Mrs. CHEERFUL ‘ ”i- -V, L - j| wto 7 is fl Patty Cheerful loves Chocolate Cake! v /XW " <• All children do! And when it is made with dJ” :v * » \ ''* % I Bournvilie Cocoa it is more nourishing, , aßk s »’ ' I richer in flavour, and a treat for everyone. <|||' j|i ~ Bournvilie Cocoa should be liberally used |Jg ' i?:! ■( in cooking, for the extra nourishment it “W JS gives, as well as its delicious appetite appeal. V y ■ ' ' Make Chocolate Puddings and Cakes and ’p L' "3 /"’ll Biscuits . . . buns too, for the school 1 lunches . . . there are hundreds of enticing recipes... here are some 1 W CHOCOLATE COCONUT CAKES || j 8-oz. flour, 2 tablespoons Bournvilie Cocoa, 6-oz. castor sugar, 4-oz, butter, 1 teaspoon baking >•. ’">• •” '. powder, i-oz, dcssicatcd coconut, 1 egg, vanilla isd]2k ? flavouring, milk. Sieve the flour and baking & J powder and cocoa and mix in coconut. Beat the sugar and butter to a cream and add egg and beat ■ well. Add dry ingredients with a little milk and mix well and add a few drops of vanilla. Pi.t into ■ AND HERE IS 1 nij-yyig CHOCOLATE CAKE! 1 A DELICIOUS CHOCOLATE SAUCE | 1 ot 2 eggs, i pint milk, 2 small tablespoons | 4 eggs, 1-lb. butter, 5-OZ. flour, 1-lb. sugar, r teaspoon baking powder, | Bournvilie Cocoa, 2 teaspoons sugar, 1 dessert- j 3 tablespoons Bournvilie C ocoa, 2 dessertspoons boiling water. Cream . spoon (level) cornflour. Put milk on to boil. ! butter and sugar, add beaten eggs. Stir in flour and baking powder. I Blend the cocoa with the cornflour and whisk J Dissolve 3 tablespoons cocoa in the boiling water and add, stir well lightly until it has dissolved and begins to thicken. I and pour into greased and floured tin. Bake 1 hour in a moderate oven. | Beat egg and sugar in a basin until the mixture is I 1“ as follows, |-lb. icing sugar, mix to a soft icing with 1 tablespoon | light and frothy. When the milk and chocolate | melted butter and warm water. Spread over top of cake and decorate | are almost boiling, pour them on to the beaten I with halved cherries, blanched almonds arranged as daisies, or tn any j egg, continuing to whisk for a few minutes. Then | way particularly liked by Patty. put mixture into a jug standing in boiling water, !■■■■■■•■ mbmhhb■■■■■■■■■■■■■■»•• Continue to cook until the mixture thick- - 'U ens. N.B. Slightly more or less cocoa can be used according to taste. HOW TO MAKE | .9 “THE CUP THAT CHEERS" F » - - * l 9 Milk made into cocoa has its energy value ’Aw 1 1 1 1 ■ increased by 45° 0 . Make it iliis way! l ; or «. | ■ ft ’ ft V cacT cup i level teaspoonful of ' WSWj W K W B.iurnviile Cocoa .md <>nc tcaspoonful sugar with a lutle cold mill:. Bring the rest of rhe a ft V milk to boiling point, stir in mixed cocoa, ft 1 & 1 IFI ft 1 Ti} bring all up to the boil, take oft’ the fire, and raA ft \ ft \ whisk for second or two before pouring fflWft ft ft, '■ \b \ Whipped ere.mi on iiip nives vou <?d \