Page iii Advertisement 1

Ladies' Mirror, Volume I, Issue 4, 2 October 1922, Page iii

mp ?■ ._.C4 MHSS I A 3 ft - ■> f i iss* I A*} I p® ■ ••f.i v.. NORTHERN J.&R MIU| UMITED^YCb -/•TV 1 3* 39 2 i E * A£ r / LL -r^7* 4 5sS w PURE _ I - SJS* ■ y[£\g v *-.»-» Afg iejSA o r m i that for purity and thoroughly dependable quality there is no flour he can recommend so strongly as £ m l# 3 & m » Ws& \ -i m D m li A I i m ■SM t : ; T UK .TA r -t : ■ re»S m 8 W << .1 * vi It E it *o3 i ifc i i (aSS m Si. l Ci XV ■ ? t % m vv Sii m K ?S) i KfB» S3& s35S Eft & i > a*. ** ass i m* & (V iV Ay' mm mm m tw & Sfe&W m &A%. I.M MB / f. HIM NORTHER*, - ■7l ’ BS 1 M ssissy M c iilli LIMITED. NORTHER mlLu^G c LIMITED. MUSCLE-RAISER FLOUR Good flour is the foundation of all good cooking and given “Champion” Flour, the first step towards successful home baking is assured. “Champion” quality is super-quality —it produces the most delicious cakes, scones and pastries that are made in New Zealand. If you are not already a user of “ Champion ” Flour, you will marvel at your cooking success when you introduce it into your home. Use also “STANDARD” Rolled Oats and JMSSf “STANDARD” 4W Oatmeal Make the most,delicious porridge” * PURE ROLLER. OF ALL GROCERS Kr yi pure ROLLER FLOUR AUCKLAND. MUSCLE-RAISER FLOUR Good Hour is the foundation of all good cooking and given “Champion” Flour, the first step towards successful home baking is assured. “Champion” quality is super-quality —it produces the most delicious cakes, scones and pastries that are made in New Zealand. If you are not already a user of “ Champion ” Flour, you will marvel at your cooking success when you introduce it into your home. Use also “STANDARD ” Rolled Oats and “ STANDARD ” Oatmeal “ Make the most delicious porridge ” OF ALL GROCERS Try making these FAT RASCALS Three breakfast cups "Champion” Flour 4oz. beef dripping (roast) or butter Two teaspoonfuls of baking powder One dessertspoonful of sugar 2oz. currants. Salt to taste Mix flour and salt, then work in butter, lard or dripping; add baking powder, work into a dough with equal parts milk and water, and bake on a girdle. An ovenplate raised 1| inches above the top or a gas stove immediately above griller is a good substitute for a girdle. V/ ■- .k..-. ®V;*VS«S----- y.^s&v»v- • - When Writing to Advertisers Please Mention “The Ladies’ Mirror" ■' - v ■ ' ’ ■ ■ . . . ■ - ■ ; - Try making these FAT RASCALS Three breakfast cups "Champion” Flour 4oz. beef dripping (roast) or butter Two teaspoonfuls of baking powder One dessertspoonful of sugar 2oz. currants. Salt to taste Mix flour and salt, then work in butter, lard or dripping; add baking powder, work into a dough with equal parts milk and water, and bake on a girdle. An ovenplate raised ii inches above the' top or a gas stove immediately above griller is a good substitute for a girdle. ir-zr* mass E : ' ' : r rVi