Page 6 Advertisements Column 2

Press, Volume CIII, Issue 30364, 13 February 1964, Page 6

MUIRSOM LTD ffijjt For quality built homes on HHI T our or our MCtlons PHONE J. WOOLLEY U-045 or REG. MUIRSON7V-OS3 c-t/zUW Imu!/ /void/ I ln/ Sydney has a new created for your delight in the tradition of the new world's great "little" hotels. li>s called The Town House. > ■ Not really small —its fo’uteen storeys contain 103 rooms-with-a-vk»w. Large enough to provide everything ilou require from spaciousness and charmhg modern decor to instant service; small enough to be concerned with the individca! comforts and wishes of every guest. Every room has a beautfully appointed bathroom, individually controllable silent j air-conditioning (as well as, windows that ; open), television, radio, mood-music, refrigerated cocktail unit. Because The Town House a>es not have costly convention and banqueting halls or nightclubs it is able to provde all these facilities at very reasonable taiiffs. The Town House fully licensed Restaurant serves interesting European-American foods at sensible prices. Drop us a note and we'll ( send you our brochure. ‘ i ( ELIZABETH BAY ROAD, SYDNEY’ • A tlone'i throw from Alomein Fountain in King'; Cron Managing Directors Harry Sebel , General Manager: Henry Rote • Cablet; “Welcomegueif”, Sydney ■- > TH2O.72NZ

/ always » \V SERVE VINEGAR \M \ with fish i fz Any fish is a better IUTT--.. Z/\ dish when vinegar // V brings out the Xjgajjr X-‘"•*" • m .< l ' L ° 6 "' I yJF 'lf ;l l j/4- .. • .• * * D.YC... the most important ingredient MAYONNAISE As--. ' i tin Highlander Sweetened '•» X » W''"""** Condensed Milk; 1 pint - w'lfe, salad oil or melted butter; a J » <nt OYC v,n? B .>, 'AWr' j 2 yolks: } teaspoon jar Is JR » sal,: 1 teaspoon Must- - ?■". *'4 t ord: Dash cf cayenne -' ■ |HRM ■) aBMRIY- W ’JB f pepper. SI ’la c« all ingredicnls in a . IE i jSU !> W, i lowl and beat until the "■ MW ; W. ruxture thickens. That's ' M Sflaffitiisi, ” flße- Vi; . 4OL>;JL'. .JBL-y*- at! And it makes a dehegm. .. L. °'S salad mayonnaise that cat be stored m a cool : pl ' ce ,or a vpr v long time. doible recipe. The :: Irecoe may he doubted hy i w US| 3 PKI: v° |k s and /I W' coulling all other mqrediIn i W? MIS. This Will make 1! IIWl lW L«7/ 11 I’ pints of mayonnaise. kB H’WiwdsL —-i for that tasteful touch of success! - .ttey ■ V.’.V.isaweijiik.. • PICKLED ONIONS IN £ 1 f ./ CURRY SAUCE EUI | J ■ - vPeel: 5 lbs. pickling onions. | O ML VL M Cover with brine. I -B < - "-'i 1 W’ - ' ’ . '»< • ‘ .V-f f' Leave overnight. ' jsL. Boil together: 40 fluid ozs. pHR MF JKf : di bottles) vinegar; 1 lb. | WL brown with i JDK « * cold vinegar to ' z ? - z w> lorm a thickening: J des- MM ~ , ... Jsertspoon curry powder; I- ABm-W W*^»r—vL Sgi J ounce ground cloves; J L I&S X ounce all spice; 3 table- f * Xl!r*gEw f Jfe-i spoons flour; 2 teaspoons k 9 WW>a f ■ tumeric. .../MB,|gS|Rf j Stir into Vinegar and sugar fagßSg Mil mixture and bml until ' ' thick. Dram and dry onions. IiEKI ' _ -fWW MB Pack into suitab'e jars and —s „ <- MM cover sauce. ':<s . ... * W Allow 3 weeks before using. 'avS- j’«W RM Keeps one season. - |Mjl WO | 4Y /)L / .'1 s <> Good food deserves that added touch. ’TfVPXJAv mm I of zest a good vinegar •(;. I / can give it. But the success of your >9l?/ ■ ■ H ■/~"^W4 7 1 Otll/ ' an< j- meat dishes, your salads, vl> MM MMM M ■ / -f/te Juf// I sauces, pickles and preserves can I ■ ' / / depend so much on the quality of c^7 F *”' k KUtIWU/t/! I the D.Y.C. / / to perfection, and packed in r—ir—ir —nr—i i 1 tight screwtop bottles to best possible Hr *■ condition ... its full bodied food value and IM 1/n \ j LT| J I WB Iw ■■■! ■■ ■» delicate aromatic flavour can’t escape ... it t-Lf Ttt tt, I c_3 W **«*■ stays fresh and clear to the last drop. Always keep a bottle on your kitchen shelf. * • NON-FATTENING. ..AIDS DIGESTION TOO! ALWAYS KEEP A BOTTLE HANDY DJ/64