Page 3 Advertisements Column 4

Press, Volume CIX, Issue 32232, 26 February 1970, Page 3

I l Uli f fz* V ( I > Jill f .. 1 'lil f. j L w imL M Classic coats wear fabulous fur Beautiful coats dramatising the gentle grace of expertly shaped fabrics, the matchless luxury of fur and hinting romantically of the cossack influence. Illustrated Left Pebble tweed in soft Cream and Beige tonings. ' Trimmed with a large luxurious fox fur collar and caught at the waist with a tie belt S.W. $64.95. Illustrated Right The Blonde ranch mink collar is upstanding on this mohair/alpaca/wool camel style. Front stitching, belt finish. S.S.W. $61.95. FIRST FLOOR - CITY /y - VIBRO-MASSAGER SLIM AT HOME the convenient way by Al using our NEW HIRE SERVICE or 11T PURCHASE your own. ~ Enjoy Exorciso Without Enorjy. KEEP SLIM, FIT, XV HEALTHY, Relaxed. Relieve PAINS, Stimulate \\ \ CIRCULATION. Delivered to your home. / / PHONE 897-589 Day and Evening. ]/ PROFESSIONAL SALES CO LTD (L 281 HIGH ST, CHRISTCHURCH ROOM lt UPSTAIRS

T \ . fltci (I j 11 CMU ypr BON CHRETIEN PearsinßedWine MVU VllllkllMl 8 ounces brown sugar lids immediately; _ •, ’A pint water (Bottled—it s called Bartlett) i/ 4 pj nt re d burgundy Pear and Apricot m **w**„**** m „ £X n ctoves S ‘ iCk PreSerVe timp cab rotti iNft Little lemon rind 1 lb. dried’apricots, soaked TIME FOR BOTTLING I|b sma|| pears overnight Most housewives know the traditional Dissolve sugar in water and 3 ,bs - P ears , peeled, cored and pear bottling recipes and probably burgundy Add cinnamon, chopped have their favourite method for cloves, lemon rind. Simmer Juice of 2 lemons turning Bon Chretiens into plump until it forms a light syrup. 3’A lbs. preserving or bottled Bartletts, Peel and core pe ars, pack in granulated sugar Here, however, are some rather hot, clean iars, pour over the more exotic bottling ideas. Try syrup to within half an inch Drain apricots. Place into a them and broach your wine-bottled of the top. largo preserving pan with the Bartletts for special occasions. pears and lemon juice. Add a ’ryJßgu \ little water. Simmer for 10 minutes. Add the sugar and Pears in White Wine • is° reached unti *V ting . p * n * 8 ounces sugar XffijSwoUi. V Pour into hot 1 A pint white wine Yg sterilized jars % pint water. l-W ~ A and seal - BE&B 11b. small pears -2 ’’Yields approxlDissolve the sugar in white wine and ma,ely 5 ' 6 ,bs - J water. Simmer until it forms a light syrup. Peel, core the pears. Place a temporary lid or piece Pack in hot clean jars, pour over the ? f foil bver the top of.each „/ syrup to within half an inch of the jar and Place, them on racks top. Place a temporary lid or piece jn the oven. of foil on top of each jar and place Cook 11b. to slbs.of fruit for on the oven racks. Cook 11b. to slbs. . 65 minutes and 6lbs. to 12lbs. of fruit for 65. minutes and 6lbs. to °f freut for 80 minutes in a 12lbs. of fruit for 80 minutes in a slow oven (275 F./Regulo 1). -—fe. • _ slow oven (275°F./Regulo 1). Remove rars; one at a time, Remove jars one at a time, top up top up with boiling syrup, j* " with boiling syrup, wipe rim with a scalded cloth, seal with sterilised A Mpk preserving lids immediately. M| \ : SfjgV $2.95 y . : . ,2k . NEW ZEALAND APPLE AND PEAR MARKETING BOARD.