such attractive cuts as those from the forequarter of mutton are 4 liPP' generally overlooked by New Zealand housewives. "La! Madame," w he exclaimed recently, "you can make any of three dishes most delicious from the forequarter —r the shoulder, boned, and stuffed with my own special seasoning — Pate de Mouton (mutton pie you call it) from the neck — and the breast, cooked 'en casserole,' after my own method. fr.il Ah, Madame, dishes indeed fit for Royalty itself, yet, oh, so very , ,■ economical. I, Gaston, entreat you to try them yourself ! " Gaston S ihree New Recipes! With' the advent of the hot Jl a weather you will find Gaston's 1 I three recipes save you a lot of three recipes, which are now Shops to "Better Meats That Cost You No More"
•" • •• , ■ . • ' , , . ... !;■ f ! Still the coolest, the mildest, the mellowest of all cigarettes! Virginias "*££%£? -of course! i . ■ ,11
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Bibliographic details
Auckland Star, Volume LX, Issue 282, 28 November 1929, Page 18
Word Count
148Page 18 Advertisements Column 2 Auckland Star, Volume LX, Issue 282, 28 November 1929, Page 18
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