Page 22 Advertisements Column 1

Press, Volume XCIV, Issue 28130, 20 November 1956, Page 22

ruw I X. afci |o qߧxSl^ : B-f 9 t'7i i “f/'njY ', wjf/-'( III mm “Still stuck on that piano lesson, Mr. Rhapsody! ” BEAR «tA N D SEALS TIGHTER MENDS BETTER HOLDS FASTER MADE IN AUSTRALIA BY BEHR-MANNING (AUST.) PTY. LTD.

from ®7.' 0.5. toS.W. As any *Gilbeygirl will feH you, undue volume in eating or drinking is apt to have permanently inflationary effects // / \ LJL on the waistline. According to the [ / / \ \ Gilbeytonian code based on sound 111 \ liquid experience these unpleasant ef- / I \ \ % fects are avoided by a strict adherence w rr*~ ~ \ -A to Gilbey principles. Internal economy It \ \ is immediately arranged by a pleasant / / \ \ course of short or long Gilbey drinks " / / 1 ' \ M containing no inflationary substances - / \ \ whatever. Gilbeygirls (and men) swear f / J**"***" t by this simple rule and cannot be til B ® lured away by foreign fluids or Mrs. ] / ■ / ® Beato<u y * // 1 > ! \£ for internal economy *Slim attractive lass GLBEYS LOWDON DRY GIN G4/6

Use these Vi-max VI-MAX XMAS PUDDINGS • 3oz VI-MAX (coarse or 1 dessertspoon 8 ioz White flour or fine i teaspoon salt ■ I 8 £ wholemeal (VI-MEAL) 4 tablespoons milk ■ ’A. Ww 2oz Breadcrumbs 4oz brown sugar 6oz Suet ! teaspoon spice ■■4 oz Currants loz peel 4oz seeded raisins 2 eggs 4oz sultanas 1 level teaspoon soda i teaspoon nutmeg 2oz almonds W METHOD: Prepare fruit and mix with all dry ■ ingredients. Mix with beaten eggs in which + n treacle has been dissolved. Add soda dissolved I in milk and put into a greased basin. Cover and I j steam at least four hours. VI-MAX XMAS CAKES Boz butter 4oz cherries Boz sugar (liglw brown) 4oz almonds TF“ 4oz white flour or fine 4oz peel \ X wholemeal (VI-MEAL) 1 dessertspoon CinV 4oz V| - MAX (fine) namon /\ Illi J eggs 1 tablespoon spice X \ I I I V jl J Boz sultans i teaspoon nutmeg "■ ■" ■" " Boz curra nts 2 tablespoons Wine, lib seeded raisins Sherry or Brandy Grated rind I lemon METHOD: Cream butter and sugar, odd beaten eggs alternately wtih sifted flour and Vt-MAX. _ Add prepared fruit and lastly wine, sherry, or Everything tastes Bok " n ° reascd hn ,or3i Better and is VI ’ MAX BISCU,TS QXIUL IS 4oz bufter , breakfast C up white 4oz sugar flour or fine wholeBetter made with 1 breakfast cup 1 breakfast cup bron VI-MAX 1 teaspoon baking powAf T«l\A ZL METHOD: Cream butter and sugar. Add egg, * •• *" "" then dry ingredients. Knead well, then roll out end cut Into squares. Bake on three greased trays for 15 to 20 minutes on top shelves. Serve buttered. D. H. Brown end Son Ltd., Christchurch.