Page 14 Advertisements Column 2

Waikato Times, Volume 97, Issue 1600, 31 May 1924, Page 14 (Supplement)

\L^ A\\\\\\iim m * i 'HE use of EDMONDS BAKING POWDER in your cake- ' making means all the difference between a cake which looks as though a novice had made it and one which is attractive to the eye, delicious to the taste, and easy to digest In nearly every home in New Zealand, women have proved that it pays over and over again to use Edmonds Baking Powder. It not only makes cooking easier, but makes the results surer. It would take a very careless cook to go wrong with bet cakes while using Edmonds. The reason is simple. Edmonds "Sure to Rise" Baking Powder contains real Grape Cream of Tartar, the element which distinguishes Edmonds from all its imitators. When you go to your Grocer for Baking Powder ask definitely for Edmonds by name, otherwise, you may be disappointed, dmonds Baking Powder is sold by all grocers. Look for the familiar tin, and refuse all powders which do not carry the name "Edmonds." H/\:y " v-1 ■"nHH ' A V A: ■VL W&Br $ "mUHHF The yellow flour of the mustard seed is not an appetiser and digestive agent until it is mixed with cold water. Water releases the keen "bite" and flavour which are in the oils of the mustard. Don't try to fool your palate with "dry" mustard. wt mmt vmmMW The eating and serving of "dry" mustard is purely a local habit. Australia used to do it, but has learned better. Mustard is always served mixed with cold water at all the best hotels, clubs and restaurants, in every other part of the world. "Dry" mustard is bad form and utterly useless. Mix with cold water some minutes before using. nicnifiiro. not use it DRY! _^. "V, :■' -■ ■:*■■••• ■••-::»)■.- :-..v.-i:K>.--.':-

THE WORLD'S LUCSUEBT CORK goes into Hie mouth of a boltlo or Pc tlon Whisky. What a "pull" on \vl goodness! It releases an outpourin ripe whisky perfection whose moll ageing lias' never been Hurried bj breadth or. a second. McCallum's Pe tion. At hotels. Wholesale: Cooke Co., Auckland.