The old-fashioned Custard—the kind that is made with fresh milk, eggs, and Brown & Poison's Cora Flour is still the best. BroOTi&Polson's Corn Flour is very suitable for all kinds of custard ; custard in cups, custard shape, custard pudding, etc. For free recipe book send to J. B. GrLFILLATf & Co., P.O. BOX 848. Auckland,
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Bibliographic details
Auckland Star, Volume XLIV, Issue 277, 20 November 1913, Page 8
Word Count
53Page 8 Advertisements Column 2 Auckland Star, Volume XLIV, Issue 277, 20 November 1913, Page 8
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Acknowledgements
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