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New Zealand Listener, Volume 15, Issue 379, 27 September 1946, Page 11

8x4 asUe; Housewives all over New Zealand are turning out feathery sponges, plump; light-hearted scones, crisp;. pastry, fine even-textured cakes just like that: And it'$ not only delicious cooking; it's good cooking; with a new nutritional value that is welcomed by every diet-wise wife and mother: The reason is, of course, that New Zealand Baking Powders today are better than they ever were: Better because 2 pre-war ingredient has gone and is now replaced by the most perfect aerator or 66 9 rising agent known Pure Food Phosphate. The ingredient is not only a matchless aerator, it provides that precious and all coo scarce mineral, Phosphate: Things not only taste better, they are better when You use Phosphate Baking Powder: And there's no need to worry where You can obtain Baking Powders based on A & W Food Phosphates, for all good brands of Baking Powder are now Pre- pared with this famous ingredient: CHECK THESE ADVANTABES OF PHOSPHATE BAKINB POWDERS 1 Phosphate Baking Powders give 100% may be mixed for hours and still be aeration, and a fineeven texturewhich perfect: retains ics delicious flavour and mois- ture for a considerably longer period: 3 Phosphate Baking Powders supply Phosphate, 4 mineral essential to 2 Phosphate Baking Powders do not healthy nerves; bones; teeth and lose strength while mixing: They bodily tone: 4 & W PURE FOOD Phosphate IS USED IN ALL Baking Powders Nerleht & Wilson'$ Food Phosphates are distributed In New Zealand Imperial Cnemiai Inqustre4y WZ) Ltd- 16 The Terrace: Wellington; and Maricime Buildingss Poum7p Streec Auckland 1