Page 10 Advertisements Column 4

Auckland Star, Volume L, Issue 250, 21 October 1919, Page 10

CORNFLOUR. J Replace meat ' * with omelettes. jj Making an omelette is as J easy as roasting a joint | I once you know how. m " Try this recipe : ■ I SAVOURY OMELETTES. I 8 Half oz.Brown 8c Poison's Corn Flour Half teacupful milk. X 8 Half teatpoam each salt, pepper and * made mustard, m Two eg... Half oz. lard. g I Mix Corn Flour to a smooth cream ■ with a little m.lit biin( the remainder I I to the boil, pour in the Com. Flour :hoil for 5 minute*, •tirrinir. allow to cool. P (Separate egg yolka from wKitai and ■ beat them in bnstn : add seasonings a* and the cooked Corn Flour. Keating I Swell. Beat egg whites to a atilf froth. _ with pinch of salt, and add to mixture. B Heat the lard in omelette pan and S ■ poor in omelette. SHalce the pan m 11 gently over the fire till the underside 8 _ i. nicely browned, then told in front ■ 3 of the fire till the top is brown Fold f ■ orer and serve on hot plate at once. JJ | Brown & Poisons 1 l Corn Flout J I makes eggs and 8