Page 19 Advertisement 2

New Zealand Listener, Volume 12, Issue 303, 13 April 1945, Page 19

0 THESE PHOSPHATE BAKINC POWDERS ARE MARVELLOUS ! Today, even though You bake under handicaps caused by wartime shortages of ingredients and fuel, you" ve got one big advantage: The Baking Powders You are using 'today are better than pre-war Baking Powders ever were: CHECK THESE ADVANTACES OF The reason is that the rising agent used In Baking Powders PHOSPHATE BAKINB POWDERS before the war has gone Now New Zealand Baking Powders conform with those of America, England and Europe for they are based upon the scientifically perfect aerator called Food Phosphate I Phosphate Baking Powders give i00% aeration, a fine even tex- Laboratory experiments as well as actual baking tests by cooking cure, and the baking retains its delicious flavour and moisture for experts attached to Power Boards, Gas Companies and Univer- a considerably longer period. sities, have proved that these Baking Powders give a better cook- ing result with perfect aeration, even cexture and superior keeping 2 Phosphate Baking Powders do noc quality In addition, Phosphate Baking Powders bring to the diet lose strength while mixing Op that important element, Phosphate, to ensure that what You cook standing: They. may be mixed for hours and still be perfect: not only tastes and looks better, but is actually better for You: So when You buy any well-known Baking Powder today, You can 3 Phosphate Baking Powders supply do So confident that it contains Pure Food Phosphates for better Phosphate; a mineral essential to healthy nerves; bones; teeth and baking and better health. bodily' tone: A & W P U RE F 0 0 D Phosphate IS USED IN All LEading Bakizg Powders Albright & Wilson'$ Food Phosphates are distributed In New Zealand Imperial Chemical Industries (NZ) Ltd,, 16 The Terrace, Wellington, and Maritime Buildings, bouzp Street, Auckland: