Page 15 Advertisements Column 2

New Zealand Herald, Volume LXXIII, Issue 22461, 3 July 1936, Page 15

BRIDGENS & COY. LTD. (THE NEW COMPANY) « Announce WINDSOR" SHOES OF DIST The Latest in High-Grade Footwear for Ladies & COY. LTD Manufacturers, New North Road, AUCKLAND

ViV' ■ ■■■■■■■ ■■■ ■ 1 to 8 minutes ;%■ i* POWDERS and TABLETS 1/6 & 2/6 TRIAL PACKETS 2d. each FOR SAFETY'S SAKE - SAY VINCENTS TANIWHA SOAP is STILL the best Soap value It Soothes and He while you sleep Singleton's Eye Ointment, the toothing and healing eye aalve with over 300 yeari' reputation for all eye trouble*, worlca steadily and thoroughly while you sleep. The general nervous *laxation induced by sleep is particularly suitable for healing A touch of Singleton's applied before going to bed will definitely soothe away irritation and heal and strengthen the eyea. EYESTRAIN STYES 1 ULCERS. WATERY AND INIILt IUIIW INFLAMED EYES, etc., yield ®at once to this unfailing EYE OINTMENT Wr Write forFREEBOOK"How Obtainable from all Storea and Chemists or direct. to Preserve the Eyesight." STEPHEN GREEN Ltd. (Dept L ), 210 Lambeth Road. London, S.E.I, ENG. MOTHER-ffl IAW ENDS HUSBANDS CRAVK CRUMBUS WHY IS IT YOUR GRAVY'S ALWAYS LUMPY ? I'M SURE MOTHERS NEVER USED TO BE LIKE IT >r m . WM\ • * 11 JOHN'S RIGHT. YOUR GRAVY IS LOVELY. MINE'S ALWAYS SO HORRIDLY LUMPY. ' THAT'S USING\ ORDINARY j THICKENING, ( DEAR. YOU TRY I BROWN S POLSON CORN h FLOUR THEN YOU'LL NEVER \ HAVE TO WORRY ABOUT LUMPS. I ALWAYS USE ITFOR SOUPS AND , SAUCES, TOO! J A FEW DAYS LATER MOW THIS IS MY IDEA OF GRAVYNOT A LUMP IN IT.' IV4S IT HARD TO MAKE? NO OAR LING. SO EASY VOU WOULDN'T BELIEVE ME IF I TOLD HOW ITS , done! <>Od - ZKfi MM ml ■>! CT - -Kiti NEXT DAY ? ALL the best cooks use Brown and Poison Patent Corn Flour for thickening their gravies, soups and sauces. It blends so perfectly you can't help getting absolute smoothness—that exquisite, creamy consistency men love. Corn Flour brings out the flavour, too try it and taste the difference. There arc hundreds of things you can make with Brown and Poison Corn Flour —it improves your cooking all round. Use it for souffles and omelettes they'll be wonder, fully light. And try this Corn Flour Custard Pudding —it simply melts in the mouth! CORN FLOUR CUSTARD PUDDING 3 o*. Brown & Poison 2 pints Milk. 3 oz. Castor Surot. A piece of Lemon Peel t % Cinnamon, Bay Leaf, or Vanilla, etc. Blend the Corn Flour with a little of the milk. Beat up the CRgs. Bring to the boil the remainder of the milk with the sugar and flavouring. If lemon peel, cinnamon, or bay leaf has been used, remove it now. Stir into the milk the Corn Flour mixture and boil tor ten minutes, stirring all the time. Remove from fire. After a minute or two stir in the beaten eggs; pour into a buttered dish and bake in a slow oven till a nice brown on top about 30 minutes. NOTE. —All kinds of Custard Puddings must be baked in a very slow oven. A hot oven the mixturs to boil, and curdle. The pudding then is very looss and watery. * you ~ ee[ s e "eT ot *$j MACARONI CHEESE 2 oz. Brown & Poison Corn Flour, pint Milk. 2 oz• Cheese. 3 oz. Macaroni, i teaspoonful Mustard. 2 oz. Butter. Salt and Pepper. Boil macaroni until quite aoft. Drain, and cut into short pieces. Melt butter, atir in Corn Flour, add milk, and stir till boiling. Cook for a few minutea, add macaroni, aalt, pepper, muatard, and grated cheese. Mix well and turn into buttered pie-dish. Sprinkle grated cheese over the top and a few pieces of butter. Bake in a moderate oven until brown on top. Macaroni should never be allowed to cool in watet between cooking and aerving, or it toughena. FREE* Corn ' =, our to flour makes all cakes ■ ss • and puddings lighter. And, of course, you know it's purest for custards and blancmange. Send for beautifully illustrated Recipe Book —it's FREE. Simply send your name and address to J. B. Gilflllan t Co., P. 0., Sox 848, Auckland.