Page 21 Advertisements Column 2

New Zealand Herald, Volume LXII, Issue 19196, 9 December 1925, Page 21

I"' • i You eat—or drink—Marmite mainly because you like it. Like ita pleasant flavour, its delicate savoury tang. And you appreciate tha convenience of Marmite. The merest scrape of it on buttered toast •—your perfect sandwich; a teaspoonful in a cup of boiling wateryour nicest and most invigorating drink; a little Marmite added to soup or stew or entree —your "better" cooking which leaves ordinary cooking nowhere. The "niceness" of Marmice, its convenience, are good reasons for using it, but the best of all reasons isi the value of Marmite as a food. Do you know that Marmite is a pure vegetabl© extract? that it is the richest known source of vitamin-B? that every scrap of it is real food? Marmite is also a potent factor in the digestion and assimilation of other foods. TOO MUCH SPOILS THE FLAVOUR Marmite is a highly concentrated food and therefore should be used sparingly. When making sandwiches of Marmite, be very careful to spread the merest film of the Extx*act upon buttered bread, toast or biscuits. A greater quantity is unnecessarily extravagant. Remember—too much spoils the flavour. Prices have been reduced and the larger the jar, the greater the reduction, hence increased economy. Obtainable from all grocers throughout New Zealand and The Sanitarium Health food CoV, Shops: 174 Queen Street, Auckland. 83 Willis Street, Wellington. 708 Colombo Street, Christchurch. 93 Princes Street, Duncdiru Make Lentil Pic with Marmite. Cover dish with two inch layer of cooked lentils. AAtS layer of cooked or raw onion, layer of breadcrumbs, layer of ground nuts, layer of cooked potatoes. Add to one cup of new milk, one teaspoonful of Marmite and on® beaten egg. Pour over potato and cover dish with pastry. Cook in moderate oven for twenty minute#. I* OTTO *4 'llltttMS§! S?» mfk y\ few m H mill