CHAMPION'S PURE MALT VINEGAR To boil ITarn. —The flavour of ham is greatly improved if a teacup of Champion's Pure Malt Vinegar and seven cloves are added to oneli gallon of water in which the ham is boiled.—Advt.
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New Zealand Herald, Volume LXIX, Issue 21358, 6 December 1932, Page 3
Word Count
38Page 3 Advertisements Column 2 New Zealand Herald, Volume LXIX, Issue 21358, 6 December 1932, Page 3
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