TRY WHOLEMEAL GINGERBREAD. Quarter pound butter, 2 cups BlsIcy’s Wholemeal Flour, 1 cup milk, 1 cup sugar, 1 teacup golden syrup, 1 egg, 1 dessert spoon spice, 1 dessert spoon ground ginger, 1 tea spoon soda; peel, dates, raisins, walnuts, etc., if liked. Cream butter and sugar. Add egg yolk. Beat well. Stir in milk, golden syrup, soda dissolved in little water, then mixed dry ingredients. Beat egg white stiffly, and stir lightly in. Bake in flat tin about half an hour. The Wholemeal makes all the difference. Ask at your grocer's tor Blsley's Wholemeal Flour—slb bags 1/9, 251 b bags 6/6. 6
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Waikato Times, Volume 110, Issue 18405, 12 August 1931, Page 5
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103Page 5 Advertisements Column 2 Waikato Times, Volume 110, Issue 18405, 12 August 1931, Page 5
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