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ATEB Y PARCH JOHN MORGAN JONES.

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! Danteithfwyd Dymuool yn…

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Danteithfwyd Dymuool yn yr Haf I Parotoir Ilizine ar ddull gwyddonol ar- benig. Mae Rizine yn fwyd haws i'w dreulio na rice, a'r un pryd cynwysa gyfartaltdd mwy o faeth. Cynwysa Rizine fwv o ddefnydd cnawd na rice, tapioga, arrowroot, a corn flour. Rice ydyw bwyd haner yr hil ddyuol. Mae Rizine yn well bwyd. Dyma gyfarwyddiadau i'w ddefnyddio. Treiwch hwynt a byddweh wedi eich bodd- loni vn. fawr. THE KING OF PUDDINGS. I Ingredients -One and a half pints milk, 4 yolgs of eggs, t pint cream, i oz. gela- tine, 3 oz. Rizine, sugar, and lfavouring to taste, 1 teacupful of dried fruit cut in small squares, such as dried cherries, citron, sul- tanas, pistachios, kernels, &c. Directions: -Cook Rizine in milk 5 to 7 minutes, then add yolks of eggs beaten up with sugar flavouring and a little cold milk, let mix- ture thicken, then pour into a basin, stir (,ccasionally, and when cold add the gela- tine (dissolved), the fruit and cream whipped to a stiff froth, when on poiut of setting pour into a crown mould when firm, turn out and garnish with chopped j? tun. ou NURSERY PUDDING. I Ingredients:âThree slices of bread or cake, 4 sticks of rhubarb, t lb. sugar, 4 oz. Rizine, l pints milk. Directions:âCut the bread and rhubarb in 3-inch strips, cook rhubarb until tender with sugar and a little water, put a layer of bread at bot- toul of glass dish, then a layer of rhubarb, and so on until the dish is full, boil Rizine and milk until smooth, about 5 minutes, sweeten and flavour to taste, then pour over the fruit and bread. Serve hot or cold. Rizine ydyw y ffurf o fwvd inwyaf di- drauerth, a dylai gael a ddetnyddio ar bob bwrdd, mae yn blaen a digest, a gellir ei ddefnyddio mewn lluaws o wahanol ffurfiau. Dywed "Y British Medical Journal": â ")Iae Rizine yn fwyd ysgafu a hawdd ei dreulio." Ar werth yn mhob man am 3c a 6c y paced. Bydd i un treial ohono gadarnhau ein mynegiad nad oes dim cystal a Rizine."

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