' Ipva Highlander Cream Shape. Tli is ‘cut of-the-ordinary” sweet will come as a welcome innovation to the housewife who wants something appetising and delectable to place before the household. It possesses that soft, “creamy” taste, so much appreciated after a course of soup and meats. It is inexpensive to make, and proves the wisdom of always cooking with r & This ‘cut of-the-ordinary” sweet will come as a welcome innovation to the housewife who wants something appetising and delectable to place before the household. It possesses that soft, “creamy” taste, so much appreciated after a course of soup and meats. It is inexpensive to make, and proves the wisdom of always cooking with HIGHLANDER MILK. Here is how to make it ■ teaspoon Vanilla ■ 1 quart Highlander milk (1.4) 3 tablespoons maizena 2 tablesnoons sugar 4 eggs {whites beaten separately) 3 teaspoon Vanilla • 3 tablespoons maizena 4 eggs (whites beaten separately) HIGHLANDER c^MILK METHOD; Boil the milk and pour it over the maizena. which has been previously mixed with a little of the cold milk; boil five minutes, and add sugar and flavourings. When the mixture is slightly cooled, lightly fold in the beaten whites ..if the eggs. Return the mixture to the range and keep stirring about llnee minutes. I __ buttered mould, serve with cn-'tard ranee made with the yokes and Highlander m ilk. ■it! le voaes u r i 11 1 < Higlilaudci 8 r Jk mSIK r TO DAIRY FARMERS ! ! THE WAITAKI DAIRY CO. Ltd. ARE PAYING 1/2 J Perlb - FOR BUTTER FAT, Free on Rail DAIRY FARMERS will find it to their advantage to get in touch with us. We pay ‘ spot cash ’ for cream in any quantity. Communicate with the WAITAKI DAIRY CO. Ltd. ; Box 404 DUNEDIN
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https://paperspast.natlib.govt.nz/periodicals/NZT19150701.2.23.2
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New Zealand Tablet, 1 July 1915, Page 18
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289Page 18 Advertisement 2 New Zealand Tablet, 1 July 1915, Page 18
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