Page 3 Advertisements Column 3

Press, Volume CII, Issue 30073, 6 March 1963, Page 3

FOR BETTER COFFEE iStrang's COFFEE BEANS FRESHLY GROUND ask for Strangs

■ * jmpMd CNmw faa4, GET THIS BROWN & POLSON RECIPE ’ Stf fit 16 15 < t SWEET AND SOUR PORK C? Cut 1 lb. lean cooked pork into strip* and 1 t 7 £7 red and 1 green pepper into rings. Drain w juice from 1 can pineapple. Heat i pint vinegar —1 and 4 oz. sugar in a saucepan. Mix one | / level tablespoon Brown & Polson Wheat / Cornflour with a little water to a smooth pasta. V. Vk Add to the vinegar and stir till thick and 'Ws jpg 'Whfe clear. Add the pineapple, i pint of the pineapple juice, 1 dessertspoon Worcester sauce, 1 level dessertspoon made mustard, the peppers and seasoning to taste. Cover and simmer for 15 minutes. Add the pork and heat through. , SV OR PERHAPS YOU PREFER M ♦«***?/* FRENCH COOKING ? U , fl There’s a Brown A Polson leaflet on “French MH Sauces made easy." oSn v Ever since the days of the famous chef RM Careme, sauce* have been the key to French HMI cuisine. The two most famous basic sauces —Espagnole or brown sauce and Bechamel or white sauce took literally hours to prepare, but Brown & Polson bring you simplified versions, and from these two basic sauces many variations are given. BROWN & POLSON CORNFLOUR FREE ! COUPON: FBI In year name and address send this ' _ ■ coupon now and see the difference Brown A Poison ■ BffinEC ; Cornflour can make to afi your cooking. nCllriiJ ! POM to “Recipe*” c/o O. L. BAXTER A CO, : P.O. Box 848, Aecktond. Recommended by e AUNT BAISY ; ■ AnnfiFtts j sawn RM YfitiM MOW • itj