Page 16 Advertisements Column 1

Auckland Star, Volume LXXIII, Issue 37, 13 February 1937, Page 16

JAM **** *, WHEN YOU USE CERTO AndLYou Get More Jam ;... Finer Flavour Read how easy and certain it is: HUUO! JAM MAKING? I'VE ' GIVEN THAT UP. lIIOOK HOURS • rgjeWh_ AND THEN THE JAM fljil jSgegHEVER WOULD SET j V, f 2'hT {that's because youMw/AVJ 'ITVrh HEVERTRIEDCERraraBUVe I STirl IN 2 " MINS mm n -'p teMMA -5 IBS. OF IT- W yppW WIUBEINPOTsJiy>-:g"' rjxMSffl PERFECTLY SET.^I|#AT ilfiifn! STAYASI> WATCI <smLf&I Crush berries or other fruit, mix in large preserving pan with sugar. Bring quickly to full rolling boil over hottest flame, stirring constantly. ibutsurpiy i and boil all that i < lovely juice away YOUMUST, p AND COLOUR AND t { fnlirre' * FLAVOUR TOO ? ( 5.j I 6RACIOUS.NO! h j:| DIRECTLY.... J Then boil as fiercely as possible for exact time given in recipe (generally only 2 minute) —no more. TThat's the famous Cetto short boil—saves thejuiceandallits delicious fresh-fruit flavour. Now pull'pan aside... THERE! THE COO KING'S DONE. NOW H| iff* IN W£S THE tE«TO.wgf] Yoi/STiRiN (fJIIMM Cocldng is finishcdl Nowpour in half the bottle of Certo (for 5 lb. of jam). Skim and stir the jam by turns for five minutes to cool and to prevent floating fruit. I I LOOK! IT'S [iTREALLYIsI?; IVJOn SETTING * :f WONDERFUL! jSS I :»W ALREADY! % SHORT fc m. K J CERTO I BOIL- IU IVjiKili ALWAYS ' I LOVELY fh Bf'iMffl GIVES THAT | COLOUR- m »*N> 'W, PERFECTSET \ PERFECT Jgi IN \ n AND SAVES I SET. I SHAH M |(\ ,(\ HOURS OF I GET CERTO g| INt]/ WASTEFUL % TODAYFORHY ip |[JAH MAKING ||| Now cup the jam into warm, dry jars and seal while hot. Your jam has been made—in less than 20 minutes-by the Certo short boil method. Isn't it simple? But see... 100-OOH! MADE WITH ] x I MUMMIE-WHAT CERTO- M 1 GORGEOUS JAM WHILE THE r^ I -MORE.PLEASE! BERRIES ' S^ , i WE w CHEM) *%> ... what gorgeous jam it is t With all the bright natural colour and the true flavour of the fresh fruitpreservedin a perfect tender jelly set. No wonder the family shouts for more. CERTO

WHAT IT IS AND HOW IT YOU Certo is pure pectin—the natural jellying substance of fruits. That's why Certo ensures a perfect 2 set. Certo makes 5 lb. of %%__«-, jam from 2 lb. of fruit ]VJ"rA|j and saves that precious H^ c "l] juice which used to be \lafesC"\H boiled away. • •. • YftSJffli \ Buy-Certo, today, at \tSP|s\ your grocer. One bottle \£^§-»\ 'is enough for 10 lb. of \ji&&L ■ most jams. Book of 70 , \g?^P ;am and jelly recipes with Utdtta every bottle. OIMJa S.A.Smi thfc Company, P.O. 80x843, Auckland TYPISTES! Increase Your Earning PowerLearn GREGG SHORTHAND. It's far speedier and learnt in half the time. Low fees. Gregg Headquarters WAKEFIELD COLLEGE Palmerston Buildings, 47 Queen St. iTo those with GRIT ENOUGH to J spend One Hour of spare time .daily J in I.C.S. TECHNICAL TRAINING ! ? EARNING DEPENDS ON LEARNING !j INTERNATIONAL CORRESPONDENCE? Schools (New Zealand) Ltd. J, Dept. 8,, 101 N.Z. Insurance j> •) Buildings, Auckland. J iccountancy — Professional exams., Cost? Accounting, Secretarial. c iookkeeplng—General, Store, Station. K alesmanship-General, Specialty, Retail. 5 'sychology and. Personality in Business. 5, .dvertising—Ketall, Mail-order, Agency. K /indoiv Display-Show Cards, Shop Tickets.iC Ilustrating-Newspaper, Fashion, Poster. 5 flatriculation-Special examinations. 5, : ree Lance Journalism-Short Story Writing.?, jencral Educations-Business & Sales lettersC V.M.I.M.E. A.M.1.0.E. A.M.I.E.E. lnst.s Stnict. Eng.-Proiessional exams. V Jrchltecture—Structural, Concrete "C Civil Eng!_S,,rVii il&l l™ttiZr-l Mechanical Eng—All branches. , 5 Plumbing-Sanitary Eng. Sheet Metal Work 5 Farmlns—livestock. Dairyinß Poultry .5 Droas Design-Drafting, Cutting, Milliner}? S Enqulrni cost only a Id, Feit Now" '! ?Xame '. ,„•..'.„ '■ ■a Address ...........' ......L"Z"a"S- '!