Page 14 Advertisements Column 5

Dominion, Volume 27, Issue 17, 14 October 1933, Page 14

lump ting • ® • isn’t it ? ■ ■ Is sago, tapioca or rice pudding more tempting? No! Then let blancmange be served. It stands first in popular favour whether >1 prepared as a shape or in Jll glass cups to pour over ' |||S| stewed garden fruit. W; % Brown & Polson’s Flavoured Corn Flour enables you to make - J wk blancmanges in four de- M; 1 lightful flavours with only | \ one minute’s boiling. (x Wip'n'Lt / [ Brown&Polsoife ' Com Flow 848, Auckland. ' "W ■ flavoured " BEST and BRITISH Sold in cartons containing six 1 pint packets of four assorted flavours — Vanilla, Raspberry, Strawberry and Lemon.

id the beat » -THEthimh lai WAYSIDE STUDIO UZIWWV St 119 CUSTOMHOUSE QUAY. IM* B J COLONIAL MUTUAL BUILDING, Opp. Stewart Dawson’s and Bank N.Z. make the best coffees & m aisohsmolesworthst. i£| Antique and Modern PURE InJlb.Canlsters. rjgßjß EH FumitUTe r I I I n in I lb. and J lb. (gl EU Exc,Usive GlaS ’ and Chl T^ e ' Canisters. 1 Ij English Xmas Mai! Closes Shortly. _ j HMffllllU I THE WAYSIDE STUDIO has a wondertsl CAr'"l £ Essence of Coffee selection of artistic gifts eminently 31 C/AVJL.L. and Chicory. suitable for the •'Home" mail. ipEs b b El Bi sy /o/y . M ¥ pASGG WJI E \ > \ -—, 1/6 Jar of Ovoline Preserves Over 400 Eggs r—- / Winter eggs at summer prices when you preserve with Ovoline. \ / Ovoline is a paste, not a messy liquid. You just rub it on. \ I No sore arms, no dipping, no drying. You simply smear the Ovoline \ / on the eggs—then pack them easily away for winter, when they’ll be worth \ / twice as much. . k \ / A Ovoline has stood the test of 30 years as the non-liquid egg preservative. NA f/ I Preserve now with Ovoline Paste when eggs are cheap. / 1/6 Jar, All Grocers [e j■ I Idi —i*ii w m j“’ll iHi