Progress in the Kitchen
THE hand of progress is nowhere more apparent than in
the kitchen. The manufactured food products have
eliminated many of the laborious and expensive cooking
processes which were formerly an indispensable part of
the housewife's labours. The use of custard powder as a
substitute for eggs has now become more or less an every day
matter in the household, but the culinary possibilities of a
custard powder which can be absolutely relied upon for its
purity, strength and flavour, are far from being generally
realised.
HIGH-CLASS COOKERY MADE EASY BY
THE USE OF FOSTER CLARK'S PRODUCTS
In the following pages Foster Clark (Aust.) Ltd., present
a number of well-tried recipes, culled from the best cookery
sources, in which the excellent properties of the world-famous
Foster Clark's Custard Powders and other specialities are
utilised to their fullest extent.
MORE THAN A SUBSTITUTE FOR EGGS
Foster Clark's Custard Powde:r; is more than a substitute
for eggs. It is a valuable cooking ingredient which is just
as indispensable in the equipment of the modern housewife
as flour, salt or sugar. Its velvety richness adds immeasurably
to the texture and flavour of any dish in w)1ich it is
included, and at the same time contributes substantially to
its food value.
THE recipes given cover a wide range of dishes, from the
simple cup custard to that aristocrat of the pudding
world-the Charlotte Russe, a few of whose many
variations are included in the book. Many of the recipes are
of a nature usually considered beyond the resources of the
average cook, but by the careful use of Foster Clark's specialties,
according to directions, the most delicate and high-class
puddings and desserts can be produced, with a minimum of
trouble and expense. Interesting variations of simple dishes
are also given, all of which help to make the family table
more attractive, and provide new ideas for the housewife with
an inventive turn of mind.
EAT MORE ICE CREAM
Ice Cream is a delicious and wholesome summer luxury
which is popular alike with old and young, but it does not
appear on the family menu nearly as often as it might. The
cost of an ice-cream freezer, of an average family size, is not
large, and simple nourishing ice-cream can be quickly made
from Foster Clark's Custard or Blanc-Mange Powders.
These also form an excellent foundation for more elaborate
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ice creams-for which a few recipes are given--and which
have hitherto been regarded as luxuries beyond the means
of the average family.
CHEAP CUSTARD POWDER IS EXPENSIVE
You cannot make a good pudding or sauce with a cheap
custard powder. It is only a waste of good ingredients
against which the fraction of cost saved on the custard powder
is as nothing. To ensure success in any of the recipes described
in this book, it is essential that Foster Clark's products
be used where specified in every instance, as the directions
given are based on their proved strength and nutritive value.
True Economy
The basis of all true economy is qmility. Foster Clark's Custard
and Blanc-Mange Powders are stronger, and therefore go farther than
other custard or blanc-;mange powders. Their purity and flavour are
unvarying, and they can therefore always be relied upon to produce the
same perfect results.
JELLY THAT IS "DIFFERENT'
Jelly, in various forms, plays an important part in the dessert"
confections"
of the high-class cook, and much time and money is spent on
its preparation and flavouring. With Foster Clark's Jelly Crystals
always at hand, however, the amateur cook can achieve results
which are just as delicious as the hand-made creations of a French chef.
Foster Clark's Jelly Crystals have the true fruit flavour, and are made
from the purest ingredients.
"EIFFEL TOWER" MILK PUDDING POWDER.
These delightful products are further instances of Foster Clark's
service to the housewife. ' 'Eiffel Tower" Milk Pudding can, be relied
upon to fill any emergency, as it can be made in a few minutes. The
children need never look disappointed because there is " No Pudding,"
so long as "Eiffel Tower" Milk Pudding Powder is at hand.
"EIFFEL TOWER" LEMONADE
"Eiffel Tower" Lemon Syrup Crystals are not only a refreshing
and wholesome summer drink in themselves, but they form an effective
foundation for the quick making of fruit cordials, directions for which
are given at the end of this book.
FOSTER CLARK'S BLANC-MANGE
makes a delicious sweet; with a climate like Australia it is far too little
used, owing to the difficulty the housewife has in colouring and flavouring
a home-made one.
The difficulty is surmounted by the use of Foster Clark's Blanc-
Mange, which is delicately coloured and deliciously flavoured.
It c~n be made with little trouble and produces an attractive,
appetising, nourishing and delightful dish; be sure to get Foster Clark
's.
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