" Tld hu M 11 Trade Secret IT HAPpENED THIS m'y "' Hopeless AS A Cook, how Do ALL BAKERS USE Do You Get Such Excellent) A Phosphate ReSuLts ? Rising AGENT ? THAT LADY IS DUE TEN OUT OF TEN TT DoESN'T To EXPERIENCE AND A LOSE It's STREnGTH IN TXE MixinG AND It DOESN'T Act phosphate Rising AGENT: Till It'S In THE OVEN; COULD 7 LEAVE A phospaate BAKING POWDER MixTuRE "'M GLAD STANDING While ToOK THE BAKER'S WAITING For OVEN SPACE 2 ADVICE PHOSPHATE BAKING POWDER IS EASIER To USE AND ALMOST HALF THE PRICE OF YES-IT IMPROVES YOUR BAKING IF YOu Do ESPECIALLY OTHER TyPES! With The NEW FLOUR buy A Tin AND TRY It Yourselfi Albright dz Wilsons Pure Food Pbosphate is used in all tue PHOSPHATE leading brands of Baking Powder and is di stributed tbroughout New Zealand by IMPERIAL CHEMIC AL INDUSTRIES (N.Z:) LTD , BAKING poWdERS Wellington and Auckland.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19471017.2.44.2
Bibliographic details
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New Zealand Listener, Volume 17, Issue 434, 17 October 1947, Page 23
Word count
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152Page 23 Advertisement 2 New Zealand Listener, Volume 17, Issue 434, 17 October 1947, Page 23
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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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