COST OF CAKES.
CONFECTIONERS DEMAND USE OF COLOURING. MARGARINE v. EGGS. 'By Electric Telegraph.—CopyrigV t.) (United Press Association.) Sydney, April 15. At the Pure Food Commission leading confectioners gave evidence that if colouring matter was disallowed in cakes it Avould seriously affect tilth sale. If they Avere compelled to use eggs instead of margarine in the maiiuiacture of pastry the difference in cost would do so great that even pastrycook avoulcl have to close doAvu.
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https://paperspast.natlib.govt.nz/newspapers/STEP19120417.2.21
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Stratford Evening Post, Volume XXXII, Issue 91, 17 April 1912, Page 5
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75COST OF CAKES. Stratford Evening Post, Volume XXXII, Issue 91, 17 April 1912, Page 5
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