Page 3 Advertisements Column 1

Ashburton Guardian, Volume 66, Issue 277, 4 September 1946, Page 3

#■ zi[GL£r s 36% GHEWIHG 6UU C/f (ki % ::< *aY Start saying it again “P.K. please!” The chewing gum you’ve missed for so long is coming back . . . back from “over there” to the millions everywhere who have been waiting and wanting more WRIGLEY’S. Regular and steadily increasing supplies are being distributed to all retailers ... it’s the same WRIGLEY’S CHEWING GUM that eased the tension of our fighting forces. Quality is still unrationed in every packet of WRIGLEY’S . . . you’ll greet as old friends the pure peppermint flavour of P.K.—the freshness of pure garden mint in Spearmint— the fascinating richness of Juicy Fruit —three delightful flavours that last! WRIGLEY’S JpITL CHEWING GUM iXULT WRIGLEY PRODUCTS (N.Z.) LTD., 29 CHANCERY ST., AUCKLAND. AINZ

as ISSUED BY THE DEPT. OF HEALTH Q v>° CO \A\ \0 fm mm 5f5 CABBAGE SHREDDED COARSELY $ WV# — 7^Z m 'A >n mz: m *u mmm W \V°£ sssf? -V COOK CABBAGE THIS WAY • • • 1 The cabbage should be as fresh as possible, and prepared just before cooking. 2 Wash well before shredding, coarsely. 3 Put a teacupful of water in the saucepan (enough for I lb. to 2 lb. of cabbage), add salt and bring to the boil. 4 Add the shredded cabbage to the boiling salted water, put the lid on tight and keep it on. 5 Boil for 10 to IS minutes, shaking the saucepan once or twice during cooking. 6 Serve at once. Six simple rules for successful cooking. This way the cabbage retains its crispness, flavour and health-giving vitamins. For the good of your health eat a raw or cooked green vegetable each day—and make cabbage your standby. KEEP THIS ANNOUNCEMENT FOR FUTURE REFERENCE 2c m FOR A HEALTHIER NATION 22 ES SB

defender of the family i/eattk! m. m mmmk k**Wm m* so<*¥ a nm -Vab\ etS .v/.bar m fOV>* 6 '°ever 1 o •x4i ca 'Or L?ap ncLeod Bros Ltd., Dunedin 2