Page 5 Advertisements Column 2

Evening Post, Volume CXXXVI, Issue 74, 24 September 1943, Page 5

FOOT RULE FOR THE DURATION You'll never wage a losing battle with sore, tender feet if you make fragrant Radox footbaths your regular foot refresKtr. Radox has the wonderful property of releasing millions of tiny cleansing oxygen bubbles in the warm water. These open and help to clean out clogged pores, easing crippling acid away. Swelling and inflammation soon' subside j! feet are1 cooled and comforted.: Make Radox YOUR nightly foot rule andstep lively to victory! RAD 0 X BATH SALTS A Product of E. GRIFFITHS HUGHES LTD. Addphi, Salford, Manchester, England. There is just as much Reckitt's Blue made now as before the war, so there is plenty for all. Rumour and panic-buying create false shortages. Don't listen to rumour. Don't overbuy. Don't hoard. Believe us, we know faecause we make it—there is enough Reckitt's Blue for everybody If I you buy only just what you need when, required. RECKITT & COLMAN (NEW ZEALAND) LIMITED Reckitt's Blue Keeps your linen a good colour Don't get left "holding the baby". Be sure before you biiy. It will pay you to look for the name 'Gilseal' on such household medicinal requirements as Lanoline, Bicarbonate of Soda, Aspirin, Laxative Vegetable Tablets, Glycerine,. Eucalyptus, lodine, Cascara and Pastilles; also Toothbrushes and so on. Gilseal Products are prepared for and sold only by the Chemists of New Zealand. "Gilseal"-—your guarantee of quality. ' ' 12 GILSEAL HOUSEHOLD MEDICINAL PRODUCTS AMDE ONLY FOR CHEMISTS. SOLD ONLY BY CHEMISTS

for Cooking it friustbe^xx^^^^Bl Bournville — the cocoa that ,r chocolate Cups ! COGS further and ! Crumble up sponge cake, fill two thirds , ■ , . | of each custard glass and mix with a i adds that extra , spoonful chopped nuts. Dissolve £ pac- { . . j | ket vanilla jelly in £ pint hot water. | nourishment ana t soak with vanilla jelly. Make some J f!r-h flavruir trt ! chocolate custard, either a powder or ah | ncn jiavour iv i egg custard wiU dOt i eave it unt ii cold, i every dish ' t*ien p°ur over t^>e sP° nse crumbs, etc., , * I and fill up the custard glasses. Decorate i «? s **>*>, • with whipped cream and cherry. • "*"-*"- jiws. Chocolate Eclairs j --»""" y*"' Jot£' X ILr^^V*' * oz. butter, x\ oz flour, J teaspoon van- • •*'•. r /^jgajffl^Ji^mJ: I ilia essence, i egg, whip- J **• sJ^^K^^^^JFatJ ji • P e(* cream or chocolate custard. Place, j **s" vSKr* ' butter, pinch of sugar, and water in a j ** S-^B&^^^?y * saucepan. Bring to boiling point, then J _ ?^3Bfcto<B3^6^^l^^ ~~' i quickly stir in flour. Cook till mixture ■ T^SMBBPfeyy^4i£s>^ PasteinYourßec*peßook «