Page 22 Advertisements Column 2

Auckland Star, Volume LXXI, Issue 151, 27 June 1940, Page 22

Here's why it pays to ask for - * jral3> BYCROFT Biscuits .. . You get the most delicious ' /:~\ , " '■ \ ' !i> £ \ varieties made with the very Jllilif I '*'Vrw * }' ! A VTM best or ingredients and i, g* - baked to perfection in the |, -sV * » - New Bycroft Model Factory. ' The wonderful variety of Bycroft Biscuits Y "* i } < 4* *"* is the achievement of nearly 100 years' *V *^< 1, V "• ' experience in the art of biscuit making— " -1 * f ''.'- ** : years during which the quality, whole- . \ -_. '•- ' ,' someness and fine flavour of Bycroft . - - '. ~, -,-*■ Biscuits have won increasing popularity. '\ f "■ -,* t .<"■•-■*** *"•£ BYCROFT BiSCUIT<PSiEI^ ; Uj Ft TO SAVOURY! l!*^g SUGGESTIONS FOR THE HOUSEWIFE BAKED SCRAMBLED EGGS. CARROT SCALLOP. POTATO SO&P con cook scrambled Igl™"'* and ' b » neh "'«>**. '">• ""ions, 1 cup Take obo.* 8 fairly large'pororoes, ' so save gas. Melt a lit'le butter shredded cheese, 2 cups bread- an onion, a stick of celery, a in a shallow tin, beat up the eggs crumbs, 1 pint melted butter tablespoon of cornflour, a gill with a little milk, pepper and salt; sauce, parsley, salt, pepper. "J. m , ilk ' sa,f ' P e PP e f' '«• of add the melted butter, pour into a h-i » • ,'. . dripping, a dessertspoon of tin, put in the oven for five I _ B °' l "7 ' ' ° nd chopped pa,s,e r ond ° " uort «» minutes. When the edges are when tender cut into lona stri P s - f.°= kbeginning to set, but not in the Also_boil onions until tender but Meit tne dripping in the soup .middle, take out of the oven, stir firm. Place a layer of sliced car- pO j' wa , sh ° nd slice th e vegetables, wirha fork. If properly done this rot in bottom of casserole cover d"n ™° T? 11'" fh °u" 16 "^ is an easy way of making delicious . . Dorrom or casserole, cover dripping until they have absorbed scrambled eggs. Pile on hot toast. w,,h SQUCe ' shredded cheese, it, but avoid letting them brown. breadcrumbs and chopped onion, ™°° * ne stock, bring slowly to the BANANA COCONUT ROLLS. parsley, salt, pepper. Repeat to top'anTs°mmlr e en'tWo^ 0 " 1 h*^ twf U iLh«Tn G ' S '" ,° bOUt f ° P ° f cassero ' e "' Samish with ond ' hairtoTwrhours^b^eaki'ng juice then roH in'shredded n coconu°t n breadcrumbs and shredded cheese up.the potatoes, with a wooden .:,§l|i: ; 3fl ;~<-—- FKHES oven unm bananas are tender and For the sauce:— Put the chopped parsley into the coconut just very slightly browned. I ro bI«p OO n butter. 2 tablespoons soup dish, pour over the soup and Serve as a sweet with cream or Hour, 2 cups milk, pepper, salt. serve hot. custard and hot orange sauce. Me , t b|end |n f|ou| ._ ■ COFFEE CUSTARD. in . ™" k gradually and continue GALANTINE OF BEEF. Half pint, milk, 2 eggs, coffee b^sTrves "shT"' 6 Mince Ilb - row beef °nd Mb. essence sugar to faste. bolls - berves SIX - bacon, removing all gristle and Bring the milk to boiling point, . : skin. Mix with 6oi. of bteadpour it over the eggs, previously « A x/ C c «,., u crumbs, 2 teaspoons of chopped beaten, and add sugar and coffee LIMA B , E , A N LOAVES WITH parsley, a sprinkling of savoury essence to taste. Pour the cus- VEGETABLES. herbs, Jib. sausage meat (this tard into buttered china ramekin 2 cups cooked,dried lima beans,. may be omitted), seasoning. cases and boke. 1 eup breadcrumbs, 2 table- Stir in 2 well-beaten eggs to ni.. u ~..- . -.- spoons melted butter, 2 eggs, 3 which has been added a qill of fe ™ •dxTj&jSU veal, lib. lean beef, 6 chopped peanuts, -J teaspoon and shape into a roll. Tie up and '■"■"£»»rf, h' eupm,lk ' ' cup pepper, J- cup milk, 6or 8 . simmer in a saucepan of stock or b - r ? ade '" mbs - .... , leaves of young silver beet, 6 water for 2-J-hours. Remove cloth, ■■ Grind the meat, the sto | ks of celery/ , cup dieed it ou , , n co , d water Qnd 41b. bacon. Mix with eggs milk earro ts, parsley. up again. Put it on a dish with a - pan o r r a casse m ro7e wirtf strh? cf ' Mesh the beons ond add the weight on top When cold, glaze. .pan or casserole witn strips or crumbs Mix thorouahlv with the This can be bought ready for use, bacon Fill, w.th the meat rrnxture. bXr onion and peanuts Season or mode by dissolving geldtine with Bake we'll for Turn with the Salt and pe PP Er - Stir in m6Qt extract - Serve with saladuncirlo Mnujr, nr, o 1... nlAfe tne beaten eggs ond the milk. ■?^.«»™ l F™Jr.™"-'!™ d CURRIED MUTTON SCALLOPS. potatoes. (Serves six—prepara- individual baking dishes and bake Chop the remains of cold mutton tion 1 hour ) ln a mo ° eraie oven '350 degrees into fine dice. Put some carrots ' " — . Fahrenheit). Meanwhile steam and onions through the mincer, >■ CHEESE CUSTARD. . the celery and silver beet. Also and add to the mutton with pepper Mix in a basin half a pint of milk, cook the carrots, and, when done, and salt and as much curry powder 3ox. finely-grated cheese, 2 strain and season with salt, pep- as liked. Moke a little white sauce eggs well beaten, salt, pepper per and a little butter. When and add, when thickened, to the and 2oi. butter. ' ready to serve, remove bean loaves mixture. Put into scallop shells Grease pie dish, pour the mix- from dishes on to a plate for serv- and cover with a thin layer, of ture into it and place the dish in ing and garnish with chopped breadcrumbs, placing on top some a baking tin containing warm parsley. Arrange the loaves and very small pieces of butter. Bake water. Bake in a moderate oven. mound the carrots in the centre. Fn the oven for 20 minutes.