Page 22 Advertisements Column 3

Auckland Star, Volume LIII, Issue 160, 8 July 1922, Page 22

Popular \ Cheese Dishes ff Cheese is a splendid *• v substitute for meat, and is A M less expensive. n 0 You con serve it in such 0 great variety. Take (or examples ■ Cheese Souffle, Cheese ■ Omelette, Cheese Straws and fj Macaroni Cheese. These dishes □ are as palatable as they are C nourishing, and they are very U easily made with the help of H Broun & Poisons B Corn Flour Q Send a.postcard now to J. B. U Gilfillan & Co.. P.O. Box. 848, i ■ Auckland, for the "Brown n H Poison" rj ■L contains over U 60 recipes ■<* / !§JQk. PEAOTS CURTAINS I ii-I Bend for Boyers' Guide Free, ft 111 Showing Latest Style »nd Prices. [ 9*71 II I Direct from the Looms. hJLr I CASEMEiTS. LXIX 1,-|L>In*DIUS, CRHONNES. CARPETS. HOOStHOIO IMHS. UMDERWUR. I LACES, tc Buy Direct. "The I Wcv. that VJem." 65 yeart' facilities Delivery On»ranteefia. PEACH ft SONS. w«). The Looms. NOTTINGHAM- «naland.

tit nmf\ fe Jγ g ovx \ °^ a IJourufllJifb l J'|m\ rilmffi vvKothought she couldht cook - f When lhe friends °f Miss Office heard that I f ' She WaS to become Mrs - Coo, they began to -/ jftv)l ') ' "crack" the age-old jokes about newly-wed Hf " ~ j\ (i \ wives and their cooking experiments. "Jack *T| W " aye indigestion for the first month,** ''I 1 ill, the y said « to which J ack replied IT) FAILURE rQ «J[jilj I J that Miss Offi« could cook a roast dinner "I , ffUIL and make fa* cake "with the best of them.** The unique quality of J s MKT>\ r>» Edmonds Baking Powder has c. Lhapter "• made it a Dominion-wide favour- Subsequent experience. S ov f ri;soo,oootin; , &?£ oi Sure-to-Rise brandweresold r °» | concerned. But not so with ~-an average of six tins for CDMn I I lhe calces ' pastty and scones - ci)ery household in N.Z. iU* ' J* 1 * first fruil cake was very _~ J>al!> «SS\W i heav y and ,hen came a 1 he reason tor such great and doughy Madeira—thin, growing popularity is that I leaden scones — pastry that Genuine Grape Cream-of- f\ , Tl " mp r y j aste oi , % oc i Tartar is always used in ' ||9|ffi| tSS al^tTp^ Edmonds Baking Powder. pBHf , said he had " !Pe n worsa It makes cakes, scones, buns and '• 1 when he was boarding." At pastries doubly enjoyable because l>l fJle slore one cJa > r silc re - it Lightens and improves them pfcsi&llSfeiw 1 " t he ', nspiration that WmBR&&M&l 9 paced her that tim* For health reasons also it is best k f/ 150 "?. l^e best of co °ts. to use Edmonds—it is not only ° h L she exclaimed - " ly e Ik surest but aho fa S,^X?S Your baking will always be «>< -In my cool£ing was a f ailurel" successful if you always use U) MSPIRA chapter in. 'I 111 111 S,le toofc konre » tin of Edmocd* M| I I \ -Surs-to-Rie - " Baking Powder, 111 and now Jtck admits that her E, cooking is '■ just a> good as Mother'i ■tLJ jt I*4 vs* , 1 | i ■ ■■■■ J PQ " wr3[ >E:R, ( |. MRPi Edmond, is a pure, genuine \\ M^Wf^^ Grape Cream-of-Tartar Baking J ||J||BRi/ f A Powder. Avoid inferior brands JJ 1 iffl P lSl^<*Le^--iM4 in which substitutes are used. ifMJ IfT tiLJ Every storekeeper sells Edmonds I 1 I{ WML /JlfM "Sure-to-Rise" Baking Powder. N '