Page 26 Advertisements Column 1

Press, Volume CIII, Issue 30399, 25 March 1964, Page 26

/ ALWAYS - \V SERVE VINEGAR s \ with fish i /a Any fish is a better f/\ dish when vinegar >ltfOsW \ brings out the 7 full flavour! - gw Jgfe ~ 1/4- Bfe. D.Y.C... the most important ingredient I L.'MAYONNAISE I ■'> As<* /Jf •'Mb® 6 Mk, 1 ,in Highlander Sweetened ■ / L/Sl ' '» "W W* 1 ■*"' Condensed Milk; J pint ■ ' jfW 'WISH * -Jst J ialad oil ° r melted butter; Osi j •*“ A £’ ' <- at , J pint D.Y.C. Vinegar; Kg Mg ■ '* A ,Ws TF A'/'■■. 2 e BB yolks; j teaspoon ■/: I I < a| U 1 teaspoon Must- lg< ■ <■• -Or ,•» I ard; Dash of cayenne pi ' 1 ( w, pepper. K® - 3b x- , Place all ingredients in a B-iS I V bowl and beat until the JPWWKBni t / <_ # xijfiaZ'*'- mixture thickens. That's■/ W > Bit l B ; ~--aL. / J all! And it makes a delici- B/t fS saw ous salad mayonnaise that Bi# ' x 91 ’ TF' ■*. can be stored in a cool B#i W E place for a very long time. B# - •SggWW.gaSli * B double recipe. The B : ' 7 v*- z s 2 ' \'S W : recipe may be doubled by B# ‘ 1 !l sir !S 3 -'"-yolks and is M Si V Wl doubling all other mgredi- fcs; F i i■> f'ILJ IT’ . ■ EhV ents - Tbis will make 1J B:# mellov rS 4 ■..W; iib iitffM^ 11 for that tasteful touch of success! —®sssS< isiwm ojIMB PICKLED ONIONS IN Fl ( x ' MBMI KB CURRY SAUCE tUi I J | i 1 Swg ■ jU Peel: 5 lbs. pickling onions. Cover I .S .<X*'s HF ~*T Leave overn.ght. W»*" Boil together: 40 fluid ozs. Iw BK E E Ml i io, Hw,th w?- HF Jflfikw Hi c.ent cold vi-ega- to - fo-m a thiexening: > des- ‘ SBSSMB " W »>HB tS P t V# sertspoon curry powder; FS® ; v. - < ■■■»■■. ! sasSl 1 ounce ground cloves; J t ® .< , , &<'•“ ArC'V-‘ ounce a| < s Pl ce : 3 table- f flßyVjflKO* L - R X ■' gste spoons flour; 2 teaspoons -' B : -'C ■ LAb. I !■ B 'S - 1 tumeric. ' ? sbr int ° vinegar and sugar >'S" V 'B x “> i’®' wR IP iX ! ur ® b °'i until ® SEBM'X es-tx t .ck jra-n and d-y onions. ' 'i' *1- X- 'vfr ISM racx into su.taoie jars and H ■ ■■ *2X ■M cover with curry S 3 UC e. w -~s- !*.# Iglß ' ■:■■■, 3 ...reks -eic-e using. Mm IRfe M-g 1 m EILOwTD ' ■ ,O MoQt g‘ve it. But the success of your S&7 ■ ■ WW ■ —DWIM OUI/ / ~ V fish and meat dishes, your salads, MM®®M A ■ / / s , auces > pickles and preserves can W / / _/ depend so much on the quality of . m. M ■ ■ ■ / ; the vinegar you D.Y.C. ill / Malt Vinegar brewed _ / E» VINEGAR L-ltn 8 fl , es L and clear to the last drop. Always keep a bottle on your kitchen shelf/ NON-FATTENING ... AIDS DIGESTION TOO! ALWAYS KEEP A BOTTLE HANDY , . D3/64