Page 5 Advertisements Column 1

Auckland Star, Volume LIX, Issue 77, 31 March 1928, Page 5 (Supplement)

She Had a t Shiny Nose ! A little perspiration from dancing and she found her complexion ruined. Her powder would not stay on. Her nose shone and her skin looked greasy. Frequent use of the puff seemed of no avail. She did not know that just a little Mousse of Cream in her powder would have made a world of difference. Mousse of Cream is an exclusive Tokalon process (Government Patent No. 218154,). It makes the powder stay on in spite of heat, gusty winds, rainy weather, or perspiration from dancing in warm rooms. It prevents your nose from getting shiny and makes your skin as smooth as satin. Poudre Tokalon is the most popular and by far the most widely used face powder. Millions of boxes are sold every year. Try it to-day and see how different it is from ordinary powders 1/6 a box. In four different shades. At all chemists and stores. Sole Consignees for New Zealand: j. Mvers & Co Ltd Hunter Street, Wellington. N.Z. ' PoudfgTokalon v *\_ . 1 / *x(l n I Splashes don't hurt! "THREE BELLES," the new silky stocking that is guaranteed showerproof / Test a pan yourself. Splash water on them and see how it stands right off the fabric in beadsthen slides away — leaving them unspotted and bone dry. That's just how rain will slide off them ! Yet you can wash them over and over again without spoil' ing their rain resistance in the least. " THREE BELLES " are a wonderfully good looking stocking—light, silky, lustrous and quite inexpensive. Ask for them ! Guaranteed every pair. 30 days for wash and wear. Ihiee Belles SHOWERPROOF STOCKINGS Made in England Ask your dealer to show you these iiKniderful stockings. If he cannot, twite to :— J. OHtc-Smith » ISS Fcatlvrston Street WELLINGTON. N.Z. Nit , P.O. Box 1415 J ry——-""ff (!ms_ DORCHESTER OMELETTES are ver' tempting!' Ingredients: 3 ozs. cold meat, poultry <JC fish 1 teaspoonful Lea Ac Perrin's Sauca 2 eggs Vi gill milk Pepper and salt Method: Butter «ix small fireproof china or class moulds. Half fill with th« cold meat or fish which has previously been •easoned with pepper, salt, and Lea It Perrin's Sauce. Make a savoury custard by adding the milk to the beaten egKS aad •eason carefully. Pour the custard over the minced meat until the moulds are completely filled. Then stand them in a baking tin containing cold water and bake in a moderate oven until the custard is set in the centre. The omelettes may be served *' * n casserole " with Lea Sc Perrin's Sauce, or they may be turned on to a dish and served with • brown gravy flavoured with Lea Ac Perrin's Sauce. Cut out this recipe 41 and collect the'series LEAftPiRRINS r SAUCE , .1 GARGLE that THROAT