Page 30 Advertisements Column 1

Press, 25 February 1988, Page 30

ATTEOTIOMI SATUiROAY ADVERTISERS © The deadline for run-on advertisements to appear in Saturday’s edition is 3.30 p.m. the Friday prior. 0 Please place your advertisement early. RHOME 792-440 — 24 HOURS

- - BS :il i i \ k'\A - \ Ik W ffiS BrvHk Fwm fl Hf vfvOh 1 "17 £ ' : s Vl [\ \ 1 [ \ \ w. Ji *7 UM \-J, V. v W... \ x % W MJ?" jH 1%. W '■ f & X I !. , W " II K? \ :< WI ■■ T’wlw r . ■'"•« BnSm . > : JKo I ’ ■ •' MB •■ Its™ r Cc! l tc 4M &- ' ‘ “ 4 • I W$B%%W r—‘^S-n.A O fl - ’ ' ' 'a'V- << ’ « •< w y‘F«.? ~ Xs/ J| 4 S .wt vm i' jl ■■£ ;4^/fr kr .-■ . • j| ■gfcg ? t-..p ’ -‘ < - ■ ••'■?■. • -F< i • tc f tiTiStSWPr ‘* • 4 1 ' r < ■ f'B : ... J JI E W Bj| "■' f f y ;: - ' j wsf n .pill'. "’' v i; ' "^a l Ivan the Kibble. Russian Secret Raising Agent. Comrades! Eiajoy fc teaif secrets of Russian gramy UkoiffiM ted fam Htaw Styfe. Long, long ago when old Leon Nyet to artificial additives. rushed fresh to your store. Trotsky was knee-high to a sickle, the It’s no secret why Russian Recipe People say this Russian bread golden wheat fields of the Ukraine were bread tastes so scrumptiously whole- from New Zealand is somewhat tastier renowned as the breadbasket of Europe. some. The Home Style bakers use than Russian bread from Russia. We Up there the bread was dark, but only natural ingredients like kibbled suggest you rush in and buy some not too dark. Grainy, but not too coarse. wheat, kibbled rye and wholemeal now. (Or you may have to queue up Moist, but not too gluey. The kind of flour. like the Russians.) loaves people would queue up for Before baking begins, they soak „ , hours to buy. all the grains to keep them soft and OI TCSI A M Loaves you’ll love. moist. Then they naturally ferment the ffuiUo^O^M./ u.l N Today the secret of that golden dough to allow the flavour to develop wS® HW bread is out. It’s being baked right here to its delicious potential. VfigJK by Home Style. A traditional Russian Slow bake, fast delivery. Recipe for modern, healthy Kiwis. A final slow bake seals the moist, (And they wonder why those wheaty texture in a glorious golden Ruskis keep defecting.) crust. And the loaf is ready to be