Page 18 Advertisements Column 1

Press, Volume C, Issue 29435, 10 February 1961, Page 18

; *jj n 'i - rw "jM' f COmJW >: BBjfcM _ - A^B^^BWH^^'tjE. 1 BK y.- *?',Zyi: \ * l Thi» early colonial photograph thews the types of clothing and SlSrtimes have changed.. 4. . . BUT THE HIGH QUALITY OF TEACHER’S “Highland Cream" WHISKY HAS NEVER CHANGED and is ever increasing in popularity Distributors; Frederick Cross * Sons Ltd. 55 Manchester Street, CHRISTCHURCH.

jKS *<i >' w« v ' '' ** x z H ... -> W vA - - titu ct yj iM- u. z A ; ?“’ • i *‘*-- »ll ' ia< ~»—.........um n. iiosggggSßM 1 1 1 111 11 W X ■ M> MAXIMUM RETAIL PRICES' ■ Jf-y ’ ’’ • I jjfc ■ s 3 ]§)©o EWsiHi {?©[T Il tZTf OR 10* A POUND ■dKr'A.'iaßF''* *B -.' 25/-A CASE BWCHRETIENPEARS Big, juicy Bon Chretien Pears—enjoy them while you can. Eat them raw —sliced with sugar k ; —stewed or put in pies. Bottle up their rich goodness for the winter. At all fruit stores now! ■ g X- * t This season has produced one of the best crops ever of plump, honey-juiced Bon Chretien f i jF % Pears. They’re delicious. They’re in all fruit shops right now. Put Bon Chretien Pears on r * today’s shopping list—pears are so easy to serve, and so acceptable to young and old. ’ ' - | Jr W Bon Chretien Pears are bonny bottlers, honeys to eat. Buy them for your family tomorrow. ", ! \ W 3 lbs for 2/6 i : V ;-■? t Jg Pear and Pork Salad This recipe may incorporate either raw or cooked pears. *A, ? B \ Peel, quarter and core several pears. Sprinkle the quarters with cinnamon, and arrange them taste- E V. e\ fully around cold pork. (4 quarters to a serving). Serve with sliced green salad (lettuce, cucumber, -1 K ~ chives, tomatoes, mayonnaise) and boiled, or baked in their jackets, potatoes topped with butter ; j W. _ and parsley. ' I Tk L- il 3 J NEW ZEALAND APPLE AND PEAR MARKETING BOARD