Page 15 Advertisements Column 4

Otago Daily Times, Issue 22717, 1 November 1935, Page 15

/votv joyr i/v/a/r till I MAKE THE GRAVYTHEN DINNER'S READY: BUT ANNE, YOU AREN'T US/N6 FLOUR, ARE YOU 9 FLOUR LUMPS SOAND STRAINING LUMPS OUTOF6RAVY WASTES GOOD FOOD, YOU KNOW. WHY DON'T YOU USE CORNFLOUR, IT MAKES SMOOTH GRAVY-DOESN'T GO LUMPY. I HERE YOU'VE GOT SOME BROWN & POLSON'S CORNi FLOUR - I'LL SHOW YOU. t BETTY! I'VE NEVER HAD SUCH SMOOTH GRAVY BEFORE I , JUST TRY CORNFLOUR } FOR THICKENING WHITE SAUCE AND PUDDING THEM SO SMOOTH AND CREAMY.' m I WSi e BOOKING authorities always advise ''women to use cornflour instead of flour for thickening sauces, soups and gravies. They recommend it because it is more successful and more nourishing. You can make dozens of grand dishes if you have Brown & Poison's cornflour in the house. Here are two easy and inexpensive. The delicious Bean Soup made with Brown & Poison's cornflour is extra nourishing. And you'll love the Creamed Carrots ! l\ I I 8 vk X 3: m !Bd. m m, HARICOT BEAN SOUP towwfiow «. Does «* ot 8 —' of , CREAMED CARROTS 1 pint haricot beans. 8 oz. Brown & Pol' son's cornflour. 1 quart stock, J carrot, turnip, onion. Soak beans overnight in cold water. Prepare and slice all vegetables. Melt dripping, add vegetables, cook five minutes, add beans, stock and seasoning. Let soup boil till vegetables are soft. Put soup through a sieve, return to saucepan, add the cornflour mixed with a little cold water. Stir till boiling, and simmer five minutes. I 1 lb. carrots. 5 pint milk. £ oz- Brown & Polson's cornflour. n oil carrots till tenia cold water, add gradually to hot liquid, stirring till boiling. Cook 3 minutes. Pour in carrots, cook 2 minutes. CDjEE Cornflour added to flour makes all cakei and rF4S»r»» 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. Gilfillan & Co., P.O. Box 818, Auckland.

after*meal drowsiness Professional Tea Taster* do this. ~*:a i l ;&:!■■'£ ::-'i/,* : '^r X'-"--5E 1 is the sure " pick-me-up " USE MORE CUSTARD *N 18 save •flSWP^^^t ■'••:_ «Sv S« gsl iifi «? ;iw? ■I :■};;.' II ?! 3$ $# kfi ■; fflM ':■'■ WM m ■&ss> m ■■■ .'■■■:' m m %&& m ±V& asfefea 1 %ft m ■l§& e fl £*» :-'«* 3sf hB w ;|&s &8 NP safes' ■MI %m m rt« i^jf-j ff? &* £&' 4§ /«r !& Stt £.&' ar. 588 iii: HI «k«x i$ Five flavours and Standard ** HI m :M w 1 M* ««*3i^j gsss "S^» iMKMSa SPWV"-'? CUSTAR IN THE 418. t|n a delightful picture fraph . HE makers of'Ovaltine' have had designed a delightful X series of story Booklets suitable for children from 2to 12 years. Mothers who realise the important part that 'Ovaltine' plays in the building of robust health for children, will appreciate these booklets, and send for them for their children. 'Ovaltine' is the very best beverage for children. It is all health-giving nourishment and definitely stands in a class by itself. 'Ovaltine 1 is sold by all Chemists and Stores, in three The large si%e is the most economical.' Manufactured bv A. Wander Ltd., London. CHILDREN, send id. stamp tor postage to the I I New Zealand Agents, Salmond & Spraggon Ltd., • Dept. 4! , P.O. Bos 662, Wellington, for your ■ I FREE Booklet. Please write clearly. g I .Age last birthday..