'U )V\ 'jg?'''j\ \\ \ r, i )#i .-A '/'/y /y -n A \ k<• b,;y> >: r •yf/'Z A<, -< v v • fC#C" § -Jj ;r feuTil ft ‘dill r. y vy !;1 M, *. m ~'vcy ■ />Vj \ \ \ /'Si '■( /h^y " S!%tf Os -.1/T V '. If#) f>\n >\\\: I I ~-. ;y /1//vij 1-I.' I V ill C ji! / /y# A! 11^/-/#^ _J<"V*;:. T - r J. i ,<r \ -A c ruy .....///##'/ Ai A3v :: / l ,A'.:y , #r W ,1 Vk,,---ji t V ;-\ y t? ;i !| A %6iy \ ‘J^rV jxx. xyAxvv - !!iS 7 ill IJ' (. n AV' V XiA'v' M OD ES and _ manners may change, but two things stand for all time; the recipe for Christmas Pudding handed down through generations of clever housewives, and Edmonds Baking Powder, as fine in grain and quality, as sure of success, as in 1879. Make your pudding with Edmonds and there will be no doubt about the result. Your husband and family will proclaim it the Christmas Pudding, and your Christmas-tide cannot fail to be a happy one. 4 J§ % Recipe: 11 lbs. flour, lb. bread-crumbs, I lb. currants, l ib. mixed peel, I dessertspoonful treacle, nutmeg (grated), 1 teaspoonful essence lemon, 1 teaspoonsful Edmonds Baking Powder, 11b. chopped suet, lib. raisins, 12ozs. brown sugar, 9 eggs, I Jibs. sultanas, -Jib. almonds, J packet spice, 1 level teaspoonful salt, 2 cups milk, 2 tablespoonsful brandy. Mix well dry ingredients, add fruit previously prepared, treacle, eggs well beaten, and lastly milk, essence and brandy: darken with burnt sugar if desired. Divide into two and boil eight hours, or four and boil six hours. /• \V ;icC>-f ■1 mhm* yS y t fV f. Y 4 V? m. TO* m ABSF if IM ll=U w mi*-.-i m y ■ ■■ ** 1-iv-. f Am / Aty,m\ UZmmmm apiaai temii % p ? ! AA7 bt Mi «aa V! 1 1025 y. w % »S i-y WSR Ox An MX i*«S vx “T jraOß*; US Baking Powdet Made of Pure Grape Cream of Tartar
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Hokitika Guardian, 8 December 1928, Page 7
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473Page 7 Advertisements Column 1 Hokitika Guardian, 8 December 1928, Page 7
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