Page 6 Advertisements Column 1

Press, Volume LXXIII, Issue 21991, 15 January 1937, Page 6

#iilip Bra Ira fillHl "Mwß 1L: H Uli H19l! H H ll m mvl W hh HHalill nnilJ^n HJira H H %M H HHJi wM w llJwliMlJlL»ll»fflJP Tgz&zgt m &m m m &g* mm <m "mi*. m. *<m. &?*■, '*m& V&32 <m m. a^ifitA £ks& sse gssg MS §sg ££2^ *g? Wi> '?sm ssss #>& m **% <sm mm Ml gas esu Rf sss *¥* l SS* fcssfe ss* ?**w Glaisons' give you a wonderful choice at the above prices including Youths'at 8/11 T0 14/6 We observe the same hours as the retail shops Gl M Cfl Hi DIRECT TO LHwpIISIm the pvblic WAREHOUSE, 96 LicMield Street WELLINGTON WOOLLEN CO.S WHITE MARBLE BUILDINGS.

They both make gravy but.. W THICKENING SHE USES CORN FLOUR **B* w% VW7WL mitfM m%im& ■%& *zmw\ (ORDINARy THICKENING) takes si* minutes at least everything rushed dinner lato lumpy gravy. BROWN & POLSON PATENT CORN FLOUR cools in 3 minutes—dinner on time 'Rushed to death just before dinner?" No one need go throuch all that iuas 'adays, you know; no one Kho thickens gravy the modern way with CORN flour. You use half the nnantity and it cooks in 3 minutes. No le lumps. No sticking and scraping. Voi. can dish up in half the time. Krot»n & Poison Patent Corn Flour is belt for soups and sauces toe. And there's no end lo the delicious dishes \nu can make with it. Liver and Bacon Hot Pot for instance. It's a arand ■upper dish for cold days. Here a my LIVER AND BACON HOT POT 1 lb. calves liver, I lb. fat bacon, J pint slock or water, 2 onions, 1 oz. Brovn & Poison Patent Corn Flour. Cut liver into neat pieces, toas in seasoned corn flour. Peel and slice the onions. Fry bacon lightly and set aside, then brown the liver in the bacon fat. Place bacon, liver, and onions alternately in a casserole, bacon on top. Brown rernaining'corn flour, add stock, stir until boiling. Pour into casserole, cover and cook slowly about 2 hours.

GOOD -YES, £ GOOD FDR YQU/ \he Chart showsr EACH SYmBDL=IO_QP FOOD VALUE yfl|TS| <m§&w KING OSCAR/ _-V BRISLING / Of ' or it i i The world's finest selected Brisling in top grade Olive Oil. KIHG OSCAR BRISLINGS ARISTOCRAT OF SARDINES