"Boking; EXPERIMENTS have shown that with the present-day flour it is neces- sary, when you use a phosphate baking powder , to let the mixture stand 12 minutes! Not So when you use Edmonds Sure-to-Rise pure grape cream-of- tartar Baking Powder! Mix and if it' S scones; knead about 20 times then into the oven they gol Perfect scones in about 12 minutes instead of 24! No waiting no waste time in your busy day; But re- member t takes Edmonds Sure-to-Rise crcam-of-tartar Baking Powder to give such swift, perfect results! Insist on Sure-to-Risel no need to let mixture stand when You use Time Yer ~J Time YeT nat EDMOnDS MUR � 6,R84 p5 CREAA; 0 � TARATAR Sure To-Rise' BAKING KoMondi Po Powder 7.7 Manufacturers : T 1. Edmonds Ltd., Christchurch: Quicket
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19470530.2.49.3
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New Zealand Listener, Volume 16, Issue 414, 30 May 1947, Page 22
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129Page 22 Advertisement 3 New Zealand Listener, Volume 16, Issue 414, 30 May 1947, Page 22
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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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