EVER-FRESH

SOUR DRESSING OF THE TYPE DERIVED FROM VEGETABLE FAT RATHER THAN CREAM; NON-DAIRY, VEGETABLE-DERIVED LIQUID CREAMER AND NON-DAIRY VEGETABLE DERIVED LIQUID ADAPTED TO BE WHIPPED FOR USE A FOOD TOPPING; HALF AND HALF; CREAM CONTAINING VANILLA, SUGAR AND STABILIZER IN WHICH CREAM WHIPPING GAS IS DISSOLVED UNDER PRESSURE FOR USE AS A FOOD TOPPING