Page 3 Advertisements Column 2

Press, Volume CII, Issue 30191, 24 July 1963, Page 3

’Easily prepared Chinese foods GET THIS BROWN & POLSON RECIPE ’ st jii t SWEET AND SOUR PORK a Cut 1 lb. lean cooked pork into strips and 1 C 7 C 7 red and 1 green pepper into rings. Drain juice from 1 can pineapple. Heat i pint vinegar —— — —| and 4 oz. sugar in a saucepan. Mix one | level tablespoon Brown & Polson Wheat / Cornflour with a little water to a smooth paste. Add to the vinegar and stir till thick and clear. Add the pineapple, J pint of the ~—• '• vyl pineapple juice, 1 dessertspoon Worcester sauce, J 1 level dessertspoon made mustard, the peppers '-- / and seasoning to taste. Cover and simmer for 15 minutes. Add the pork and heat through. iV k Po N OR PERHAPS YOU PREFER K . T FRENCH COOKING? There’s a Brown & Polson leaflet on “French Sauces made easy.” v Ever since the days of the famous chef KjA in**** Careme, sauces have been the key to French 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 * COUPON: Fill in your name and address send this | • coupon now and see the difference Brown & Polson • nfrinrC J Cornflour can make to all your cooking. Jr • Post to “Recipes” c/o O. L. BAXTER & CO., ; P.O. Box 848, Auckland. J Recommended by i AUNT DAISY • """j- I I ADDRESS | SEND FOt YOURS NOW • • . - ,4 t