Cream is whipped more quickly with an egg-whisk, and if in the beating a l'ew drops of milk are added, tht, amount of cream is very much in sceased. __ . - •
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Bibliographic details
Waikato Times, Volume 105, Issue 17605, 9 January 1929, Page 8
Word Count
29Page 8 Advertisements Column 3 Waikato Times, Volume 105, Issue 17605, 9 January 1929, Page 8
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