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New Zealand Listener, Volume 9, Issue 226, 22 October 1943, Page 19

for Cooking it must be Bournville the cocoa that Chocolate Cups goes further and Crumble up sponge cake, fill two thirds of each custard glass and mix with a adds that extra spoonful chopped nuts. Dissolve 2 pac- nourishment and ket vanilla jelly in 2 pint hot water: Soak with vanilla jelly. Make some rich flavour to chocolate custard, either a powder or an egg custard will do, leave it until cold; every dish then pour over the sponge crumbs, etc , and fill up the custard glasses. Decorate with whipped cream and cherry. Chocolate Eclairs I Oz. butter, 12 0z flout, 2 teaspoon van- illa essence, 2 bk: cup water; I egg, whip- ped cream or chocolate custard: Place butter, pinch of sugat; and water in a saucepan. Bring to boiling point, then quickly stir in flour: Cook till mixture leaves sides of pan, stirring all the time Cool slightly, then beat in egg and vanilla essence. Force dessertspoonfuls of mixture through a forcing pipe in finger shapes on to a buttered baking sheet: Bake in a moderately hot oven 375 deg: F. for 20 minutes. Cover with chocolate icing: Paste in Your Recipe Book 9.3 WHAT ! Flavourings hard to get NO ! Tolo _ Hansell' $ make the bard-to-get favourings, 38 well as lots of others, for sweet or savoury dishes, in concentrated, economical 6 strength: Cloves 1 Banana Orange, etca, etc: Made by Hansell Laboratories HANSELLS Ltd. Masterton: 86 The Essence CLOUDY FOOD Specialkea lealaod for "rengh) FLAVOURINGS Mades NELL ZEALAHD; { PouRh Her SaID = 'George