Page 8 Advertisements Column 3

Hawera Star, Volume LII, 27 January 1933, Page 8

Whv buy dear eggs? Preserve a plentiful supply while they are cheap with Sharland’s “Moa” Brand Egg Preservative. Clean and economical —- costs less than one penny per dozen.—l

* EMULSION

Hake these tasty OYSTRINE Oystrine Cakes Take 2 Tablespoons of OYSTBINE Powder, 2 cups of cold mashed potatoes, one good tablespoon of butter, and a little chopped parsley. Melt the butter and add tiio other ingredients. Mix well together, shape into balls, dust well with Hour and fry in hot fat till golden brown. Oystrine Patties Make the puff pastry patties in the usual way, and prepare the filling as follows: Take one heaped teaspoon of OYSTRINE and half a cup of milk. Proceed as for making soup, and when tlui mixture has simmered for about 15 minutes, thicken to the consistency of a thick paste with cornflour. Allow to cool, add a little chopped parsley- and All into the patties. Oystrine Omelettes Take 2 Tablespoons of OYSTRINE Powder, 3 eggs, 11 cups of milk, 2 dessertspoons of cornflour and a little chopppd parsley arid pepper. Beat the eggs well arid add most of the milk. Mix the powder to a smooth paste with the balance of the milk, and then mix this and tlie other ingredients with the beaten eggs. Fry in a pan with a small piece of butter, and brown on the top by putting under the griller or in the oven with the door slightly open. Sandwich Paste. Simply mix a little OYSTRINE Powder with a few drops of lemon juice or vinegar to made delicious sandwich paste. As Hors-d’oeuvre spread this paste on hot buttered toast, cut into Augers and servo at once. Stuffing for Baked Fish. The addition of a tablespoon of OYSTRINE Powder to the stuffing for baked fish imparts a a most delicious flavour. ■ All Grocers stock OYSTRINE Jib. tins i/-; Jib. tins 1/9