Page 3 Advertisements Column 4

Press, Volume CII, Issue 30215, 21 August 1963, Page 3

COOKING FLAVOUR NOT A MATTER OF LUCK

It’s the end result of good judgment and wise faith in trusting the pure, clear and high concemtantion of Stevens’ Cathedral Essences. They are available in all flavours; everywiiere. Every drop of Stevens’ Cathedral Essences works night through v"--cooking; giving a smooth, true-to-label and result. Ask for Stevens’ Cathedral Essences every time. —-Advt.

GET THIS BROWN & POLSON RECIPE 'Wat $ )i! -fr t SWEET AND SOUR PORK C 7 Cut 1 lb. lean cooked pork into strips and 1 t 7 C 7 red and 1 green pepper into rings. Drain w juice from 1 can pineapple. Heat i pint vinegar —i and 4 oz. sugar in a saucepan. Mix one | Z* level tablespoon Brown & Polson Wheat 1 / Cornflour with a little water to a smooth paste. \s. | C \A* Add to the vinegar and stir till thick and V\ | ■ clear. Add the pineapple, j pint of the \\-Ja.. -mtr ~* pineapple juice, 1 dessertspoon Worcester sauce, \ a ! 1 level dessertspoon made mustard, the peppers ****fS«r« / and seasoning to taste. Cover and simmer *'-/ for 15 minutes. Add the pork and heat through. P? - A | r ° ,a OA f OR PERHAPS YOU PREFER (k FRENCH COOKING ? WHE* 1 There’s a Brown & Polson leaflet on “French Sauces made easy.” jXtoJ v Ever since the days of the famous chef DkSg 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 FREE ! coupon now and see the difference Brown A Polson • 0 J Cornflour can make to all your cooking fl *I f» »J Post to Brown A Polson Cornflour, Recommended by j H) Box 9442, Newmarket. Auckland. the lete • AUNT DAISY ! ■ i ADDRESS J SEND IC» YOURS NOW » » ———————————————————————— M J