Page 7 Advertisements Column 1

Bay of Plenty Beacon, Volume 1, Issue 6, 3 May 1939, Page 7

j PUBLIC NOTICES ISOME ' j HECIFES F©R ■ jft©X ■ ! , WEATHER BLANCMANGE Ingredients: 2 rounded tablespoons (about ljozs.) Edmonds Custard Powder, 1 pint miik, sugar to taste, say 2 level tablespoons. Mix the Custard Powder to a smooth cream with 3 tablespoons § of the milk. Add sugar to re- | mainder of milk, bring to the i 1 boil, then pour the mixed cus- - § tard slowly into it, stirring all | the time. Boil for one or two I minutes, then pour into a wet if mould to set. A level teaspoon | of butter added to the milk when heating will improve the flavour. MELROSE CREAM Equal quantities of custard made with Edmonds Custard Powder, and liquid jelly made with Edmonds Jelly Crystals. Mix together and put into mould to set. An attractive dish can be made by surrounding the above 1 with different coloured jellies | from small moulds. I PINEAPPLE TRIFLE Ingredients: 1 small tin Pineapple, \ cup cream, £ sponge • sandwich, 1 packet Edmonds Jelly Crystals,' pineapple flavour, % pint Custard made with Edmonds Vanilla Custard Powder. Cut up sponge cake and place in a glass dish. Make jelly, using pineapple juice, and make up to a pint of liquid with hot water. Pour over and leave j till set. Cut up pineapple, puton top and pour custard over, -j Decorate with whipped cream I and cherries or a few crystals j- from a raspberry jelly packet. | no custard so easy to I j' make and so economical and H i nourishing as Edmonds: one 1 f dessertspoonful, mixed with a pint of milk, makes one pint of delicious, smooth custard in a few minutes. In six perfect flavours, Almond, Lemon, Vanilla, Raspberry, Banana, and Standard. Edmonds Custard Powder and Jellies are obtainable from grocers everywhere.

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