Page 634 Advertisement 2

New Zealand Journal of Agriculture, Volume 91, Issue 6, 15 December 1955, Page 634

ICE CREAM HOME MADE LOAF Make a Custard with 4 Cups flour a flwl f 8 H Breakfas t Cu P s Milk I Teaspoon salt 11 WlO"k'> 2 Tablespoons Sugar Small Cold boiled potato / I Heaped Tablespoon Milk, or milk and water CT Edmonds Custard Powder 2 Raised Teaspoons Edmonds wL /?>, (Vanilla) Baking Powder (Sure-to-Rise Set aside to cool. Whip | pint cream or Acto) and fold into cold custard. Whip , -r *g W again and freeze. When half frozen 5 easpoon sugar. 8 remove from the tray and beat again. _ Return to refrigerator and freeze. Sift together flour, sugar, salt and >O L baking powder, then rub in potato. '" Z JELLY FILLING Add sufficient liquid (about a pint) .a Ml //M¥ ® (FOR SPONGES AND CAKES) . tO make Soft and Sm °° d ° Ugh * I packet Edmonds Jelly Mix c ’ u,ck| y’ P ut at once into a « /7>~i Crystals (any flavour) greased tin 1 full - smooth top with «’ CCV rtf f pint hot water a knife dipped in melted butter, and 74/0 I Breakfast Cup unsweetened bake immediate| y about i to 1 hour condensed milk in a hot oven 400 deg - F ->- Cover Z 1 '/ ~ , over with paper for first 10 or IS Z— i—- \ Dissolve jelly crystals in the water . ■ - ZZ \ and leave to cool, then add condensed mlnutes to prevent crustin too Lp) • I milk. Beat until mixture thickens. soon When done, take from tin ' Sufficient for two 8 inch sponges. and wrap in a bread cloth until cold. 1 ■ ■ .;. EDMONDS Quality Products