CREAMY COCOANUT ICE. Dissolve 21b. sugar, 2oz. butter and ’-pint milk. Boil till soft balls form in cold water. Stir frequently. Take off fire; add 2oz. eocoanut; cream; then divide. Add Stevens’ “Cathedral Brand” Essence of Vanilla to one-half, and Stevens’ “Cathedral Brand” Cochineal to the other. Allow to set. Remember —add “Whip-It” to all cream you whip. It makes cream go much further. 1/- bottle. Wholesale agents: Thompson Bros., Wellington. *
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Wairarapa Times-Age, 1 April 1938, Page 14
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71Page 14 Advertisements Column 2 Wairarapa Times-Age, 1 April 1938, Page 14
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