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Ladies' Mirror, Volume 3, Issue 12, 1 June 1925, Page 46

Up-to-Date Cooking Hints for Y USING a quarter cup , '' ' 1 of Duryea's Maizena to three-quarter cup of any good flour the percentage of , gluten is decreased and the V \\ starch content increased so \ V that home prepared flour will make a lighter and finer grained cake. If your recipe calls for 4 eggs to 1 quart of milk use 3 eggs, and for the egg omitted use half tablespoonful of Duryea's Maizena. For smoother, glossier gravies and sauces use a dessertspoonful of Duryea's Maizena instead of a tablespoonful of wheat flour. For lighter, flakier biscuits, pie crusts and muffins, make your pastry flour with one-fourth cup of Duryea's Maizena to three-fourths cup wheat flour. A little Duryea's Maizena dusted on top of cakes before icing prevents the frosting from running off. A quarter teaspoonful of Duryea's Maizena put into each of your salt-shakers will keep the salt from caking. Copies of cook book containing proven recipes can be obtained from J. RATTRAY & SON, Ltd. IP. O. Box 235, Christchurch, N. Z. WRIGHT, STEPHENSON & CO., Ltd. 34 Customhouse Quay, Wellington, N. Z. L. C. GILLESPIE & SONS 53Fot Street, k , a n d ,N.Z. NEILL & CO. P. O. Box 358, Dunedin, N. Z. make; delicious dessert/