FOR BETTER COOKING: Home science exe perts and cookery demonstrators throughout the country were asked to test the new perfected phosphate baking powders as made by New Zealand manufacturers. Their reports were glowing tributes to the improvement and worth of these new baking powders: Many said they would never return to pre-war baking powders even if 'they did come back All the reputable present day baking powders are made from pure food phosphate So You can buy your usual brand, knowing that it will aerate better; keep the goods fresher and do You more good. But in addition, if You have to leave the baking for an hour after adding the baking powder, no harm will result: Just work it gently again and Pop ic into the oven and it will rise beautifully:
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New Zealand Listener, Volume 11, Issue 281, 10 November 1944, Page 5
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133Page 5 Advertisement 3 New Zealand Listener, Volume 11, Issue 281, 10 November 1944, Page 5
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