Try These Tested Recipes from Edmonds-

Te Ao Hou, Royal Tour 1953, Page 55

Try These Tested Recipes from Edmonds- ICE CREAM Make a Custard with— 1½Breakfast Cups Milk 2Tablespoons Sugar 1Heaped Tablespoon Edmonds Custard Powder (Vanilla) Set aside to cool. Whip ¼ pint cream and fold into cold custard. Whip again and freeze. When half frozen remove from the tray and beat again. Return to refrigerator and freeze. JELLY FILLING (For Sponges and Cakes) 1packet Edmonds Jelly Crystals (any flavour) ¼pint hot water ½Breakfast Cup unsweetened condensed milk Dissolve jelly crystals in the water and leave to cool, then add condensed milk. Beat until mixture thickens. Sufficient for two 8 inch sponges. HOME-MADE LOAF 4 Cups flour 1 teaspoon salt Small cold boiled potato Milk, or milk and water ½ teaspoon sugar 2 Raised Teaspoons Edmonds Baking Powder (Sure-to-Rise or Acto) Sift together flour, sugar, salt and baking powder, then rub in potato. Add sufficient liquid (about a pint) to make a soft and smooth dough. Mix quickly, put at once into a greased tin ¾ full, smooth top with a knife dipped in melted butter, and bake immediately about ¾ to 1 hour in a hot oven (400 deg. F.). Cover over with paper for first 10 or 15 minutes to prevent crusting too soon. When done, take from tin and wrap in a bread cloth until cold. EDMONDS, QUALITY PRODUCTS