Page 20 Advertisements Column 3

Evening Star, Issue 21316, 21 January 1933, Page 20

THIS ECONOMICAL AND DELICIOUS LUNCHEON DISH Boil three ounces of spaghetti in plenty of boiling water for twenty minutes, strain, and put it in a saucepan with nearly a pint of brown sauce, a dessertspoonful of Lea a..d Perrin’s sauce, two ounces of grated cheese, pepper and salt. When thoroughly hot arrange on serving dish, lay four poached eggs on it, sprinkle with chopped parsley, and serve. “ Macaroni can also be used for this dish, but spaghetti is better,” says Miss Carter, the well-known cookery expert and gold medallist. “ The entire flavour, however, depends upon using the right sauce—it must bo Lea and Perrin’s, for it possesses a subtle 4 bouquet ’ which is not contained in any other sauce. Lea and Perrin’s is made by a recipe of great fame. Before bottling it is matured 4 in the wood ’ to obtain its rare flavour. Lea and Perrin’s is very economical—a very little gives the best results.” —[Advt.J