Page 58 Advertisement 1

New Zealand Tablet, 12 August 1915, Page 58

/ Highlander Cream Shape. This ‘out of inary” sweet will corn© as a welcome innovation to I lie housewife who wants something appetising and delectable to place before the household. It possesses that soft, ‘‘creamy” taste, so much appreciated after a course of soup and meats. It is inexpensive to make, and proves the wisdom of always cooking with HIGHLANDER MILK.' Here is how to make it: i , .. •,, 3 teaspoon \ anilla 1 quart Highlander milk (1.4) .3 tablespoons maizena 8 tablespoons sugar 4 eggs (whites beaten separately HIGHLANDER e^'MiLK METHOD; Roil the milk and pour it over the maizena, which has been previously mixed with a little of the cold milk; boil fixe minutes, and add sugar and flavourings. When the mixture is slightly cooled, lightly fold in the beaten whites* of lire eggs. Return th- 'mixture to the range and keep stirring about tiro.* minutes. Four into a buttered mould, serve with cn (nil sauce made with the Yokes and Highlander milk. ‘ jfcßa i^CIiLAND^ SS as ■if' TO DAIRY FARMERS I I THE WAITAKI DAIRY CO. Ltd. ARE PAYING 1/2 2 Per lb * FOR BUTTER FAT, Free on Rail DAIRY FARMERS will find it to their advantage to get in touch with na. We pay * spot cash ’ for cream in any quantity. Communicate with the WAITAKI DAIRY CO. Ltd. ; Box 404 DUNEDIN , |,