Deticious Iuuml I1e I1 42 8 1l" 3va + because it's made with Bournville COCOA Chocolate Date and Nut Cake Youngsters love this Pudding Ib. buttet, I Ib. flour, } Ib. Ib. walnuts, 2 lb. dates, asug0d I dessertspoon Bournville teaspoons vinegar, 2 good I tablespoon Cocoas golden teaspoons sugat; 3 teaspoons syrup (warmed) or I des gelatine, } pint cream, I sertspoon raspberry jam, 2 small milk, 2 teacup teaspoons soda, I cup milk egg8. Warm the milk and spoons 2 tea mix in cocoa and Bournville Cocoa: Cream in egg yolks Place butter and sugar, add soda dis- double saucepan tll ncarly solved in milk, slowly and alter boiling, stirring all the time: Add nately with dry ingredients. Add dissolved gelatine and set aside nut8 and dates (chopped up) and to cool: Whip whites then the golden and crcam all syrup or jam. Beat separately and when mixture together and add vinegar last: cold add is Bake I hour in a moderate beaten whites and crcam oven: lightly: Pour into glass dish: CUT OuT THIS PANEL FOR YOUR RECIPE BOOK Bournville Cocoa still at pre-war prices, costs less because you use less Broind MG 1uM WELL MADE { ~EALANO
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19430903.2.39.1
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New Zealand Listener, Volume 9, Issue 219, 3 September 1943, Page 19
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197Page 19 Advertisement 1 New Zealand Listener, Volume 9, Issue 219, 3 September 1943, Page 19
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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