Page 3 Advertisements Column 2

Press, Volume LXXI, Issue 21631, 15 November 1935, Page 3

NO LUMPS IN GRAVY W»™™t I WHY! I NEVER SAW SUCH SMOOTH GRAVY FLOUR ALWAYS GOES LUMPY FOR ME. 'l/ J BUT THIS. ISN'T MADE f - WITH ORDINARY FLOUR! OH I SEE-YOU USE BROWN & | POLSON'S CORNFLOUR -IS THAT WHY IT'S SO SMOOTH ? I li Wyes, didn't you know? with §|| CORNFLOUR, GRAVY DOESN'T GO Pi LUMPY. AND LOOK-IT BOILS f CLEAR- KEEPS THE RICH I V MEAT-JUICE COLOUR. BUT I ALWAYS THOUGHT CORNFLOUR WAS JUST FOR BLANCMANGE AND CUSTARD. 1 OH IT'S GRAND FOR THAT TOO- BUT JUST YOU TRY II FOR THICKENING - IT MAKES WE SMOOTHEST CREAMIEST WHITE SAUCE YOU EVER SAW/ - wthcornflow Also n o i> 5 »^rjr-fiL« -JT-fiLffl the details right that makes perfection. Having your gravies, soups and sauces smooth is frightfully important and that's why women are always so delighted to find out about cornflour for thickening. But Brown & Poison's cornflour can do so much more ! Here's a delicious easy-to-make lemon pudding that husbands simply rave about. And see how this French Omelette makes a one-egg omelette as big as an ordinary two-egg omelette ! LEMON ~~ PUDDING / 2 small lemons, Vvt :^ 2 oz- Brown & Pol- nJnJ son's cornflour. H pints of water, 6 ozs. castor suga 3 eggs. "=a Blend cornflour with a little water, bring remainder of water to boil, pour over cornflour, stir till smooth. Stir in 3 oz. of the sugar, yolks of eggs, grated rind, lemon juice. Pour into pie dish, place in moderate oven until it bubbles. Whisk whites of eggs till stiff, add rest of sugar. Spread over pudding and brown slightly in oven. FRENCH OMELETTE ?WM flour. ry&'jg? i teaspoonful milk. 1 oz. butter. r '/ and pepptr. Beat egg, add salt and pepper. Mix cornflour with milk, add to egg. Heat butter in pan. Pour egg mixture in. shake pan gently till it has set. With a knife turn edges toward] centre. Turn out on hot dish. ED EG Cornflour odded to flour makes all cakes and ■ KCC< puddings lighter. And, of course, you know lis purest for custards and blancmange. Send for beautifully illustrated Recipe Book—it's FREE. Simply send your name and address to J. B. Gilfillon & Co., P.O. Box 543. Auckland.

Somewhere there is someone who has something you need, or needs something you have. Read and use "The Press" Classified Want Advertisements^—l2 words Is, 3 insertions 2s 6cL —6