Page 15 Advertisements Column 5

Evening Star, Issue 23681, 14 September 1940, Page 15

|t/| I S !) M A t K 4 V ■* (laleol Melbourne) 1 H B BUILDINGS EUGENE PERMANENI WAVING, MAR CEL AND FINGER WAVING, FACE AND SCALP MASSAGE, MANICURING, PEDICURING AND ALL KINDS OF TOILET WORK Phone 10-467 Expert Attention

mr/ce roMusmtmf. CO^Lokih® yqor® it SI V;.-^ THINK what this means to your housekeeping budget! Use mors Bournviile Cocoa and cut down on more expensive energy foods .. . plan healthful, delicious, inexpensive menus 4 with the help of plenty of Bournviile Cocoa. Cocoa cookery is delicious! Rich brown chocolate steamed pudding for cold days. Chocolate junkets, Custards and Blancmange to delight fhe children. Chocolate cakes, cooides and biscuits! Chocolate Egg Nog for that feeling! Use more delicious Bournviile. Use it in your cooking. Use it as a beverage. Give it often to the children. For health! For enjoyment! MAKE THIS DELICIOUS CHOCOLATE MERINGUE 3 - ozs. granulated sugar, 2-ozs. castor sugar, i-oz. Bournville Cocoa, 2 whites of egg. Sieve the castor sugar and cocoa together. Separate the yolka from whites of egg, beat up the whites stiffly, whisk in the granulated sugar and lastly fold in the castor sugar and cocoa as lighdy as possible, so as to avoid breaking down the bubbles in the whites ol egg. Shape with 2 dessertspoons, placing them on to a meringue board or an oiled paper on a baking sheet. If preferred, the mixture can be put |nto a forcing bag and piped out, using a plain round forcer. Put them into a warm oven (Regulo Mark J), and allow to remain for several hours until they are quite dry and firm. in the hieesf BOURNVIILE Ample stocks available —a Cup of Cocoa is a Cup of Food