Page 16 Advertisements Column 1

Evening Star, Issue 22688, 30 June 1937, Page 16

C-H^fS oj--^ Savoy daily prepare no less than forty varieties of Meat, Salad, and Fish dishes for your convenience and enjoyment. Apart from the quality of these So \ LUNCHEONS have you ever compared the cost with all the work and worry of homo cooldng ? A Sherry Party? Cocktail Party? Supper Party? A Special Afternoon Tea? Whichever it be, you will require “ something to make it remembered. What about Peak Prean’s Twiglets, Truffle Savoury, Cocktail Sticks. Cocktail Puffs, Celery Sandwich, Ritz Appetiser, and Salt Breeze Biscuits? Huntley and Palmer’s Breakfast BiscuitsP Kraft Sandwich Cheese and Gherkin Relish? Kraft Celery Cheese and Welsh Rarebit 9 Curled Anchovies? English Lobster? Jar Shrimps? Gentlemen’s Relish? Cocktail Cherries? Cocktail Onions? Prat Wine Cheese ? Roast Spring • Chicken in tins ? Galantine of Chicken and Ham? Galantine of Beef, Bacon, Ham and Tongue? Sun Mango and Appelene Chutnies? ... . , .. ... . Visit any leading grocery establishment and ask to see these delightful dainties. Wholesale Agents: R. WILSON & CO. LTD. JUST LANDED Exclusive Woollies bought before the rise! A most exclusive and distinctive range of Knitwear lias just been opened up, and is selling below to-day’s value! Here is your tiSiance to save money without sacri- p—« A X ficing quality. These low prices avail- XHv able only while present stocks last. 94 Princes Street. [DON’T YOU HATE THAT! LAST MINUTE RUSH MAKING THE GRAVY? i ORDINARY THICKENING TAKES 6 MINUTES AT LEAST AND ALL THAT PUSS WITH LUMPS CORNFLOUR tHICKENS T GRAVY IN 3 MINUTES AND NO FUSS WITH LUMPS TJVEN the. best cooks get hot and •'-■'bothered during that last five xninutes if they make gravy the oldfashioned way. Corn Flour saves you all that waiting and stirring, all that fuss. It cooks in 3 minutes and there’s never a lump, and no tiresome sticking to the pan either. You save time, you save fuel, and you get the richest, smoothest gravy you ever tasted. Cold Meat Fritters with Gravy Slices of cold meat . Make a batter with 1 oz . Brown & Poison Corn Flour , 3 ozs . flour, pinch of salt, 1 egg and 5 pint milk; allow to stand before using• Heat 3 ozs dripping in frying pan. Dip meat in batter and fry a golden brown, turning once during cooking. Pile on a hot dish and pour gravy round, GRAVY: Pour ofl fat from pan leaving 1 tablespoonful. Stir in 1 level tablespoonful corn flour and brown over heat. Add £ pint stock or water. Season to taste, stir until boiling; boil 3 minutes. Making any room say welcome twinkling and glowing in company things of copper and brass are never anything hut happy. Brass© sees to that. Just a little Brasso . . . just a rub when you’re dusting ... for steadfast shining. BRASSO LIQUID METAL POLISH makes light work —in ,h—i