Page 21 Advertisements Column 2

Press, Volume XCVIII, Issue 28870, 15 April 1959, Page 21

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■£WSlfTte MpHNc FIAVqUk You can give new interest to almost any recipe by adding a spoonful of either “Betta” Peanut Butter or Marmite, or in savoury cooking even a little of both they’re surprisingly delicious together in soups! Try a spoonful of Marmite in casseroles, stews and gravies, and savoury biscuit mixes. Try the delectable difference two or three spoonsful of “Betta” Peanut Butter makes to both sweet and savoury cooking.

*UTT»*j dinner-in-a-soup "betta” cookies 4 cups water 1 cup peas |j cup s sweetened condensed mim 2 diced potatoes ” i . 2 cups crushed Weet-Bix 1 cup chopped celery i cup "Betta" Peanut Butter 1 dessertspoon Marmite 2 sliced leeks i cup shredded cabbage 2 diced carrots 1 tablespoon chopped parsley 2 tablespoons butter x condensed milk and "Betta" Peanut Butter thoroughly, stir la crushed Weet-Bix, and drop in spoonsful on a greased oven tray. Saute leeks, cabbage in butter, add other ingredients, cover, simmer moderate oven 375 0 f j 15 minutes, or until brown. 40 minutes. Make 4 dumplings, using your favourite recipe; for preference wholemeal flour. During final 20 minutes drop dumpling dough on top of vegetables, simmer uncovered 10 minutes, cover and limmer another 10 minutes. Serves 4. I Cook with MARMITE and ONITAKIUM HEALTH FOOD COMP ANT, CHRISTCHURCH. PEANUT BUTTER AC TIM