Page 15 Advertisements Column 4

Otago Daily Times, Issue 22741, 29 November 1935, Page 15

A dainty gift in a dainty package—6s LAVENDER. For years the most popular perfume. Now obtainable in handsome caskets. Sharland's. Wholesale Distributors.—Advt.

SMOOTHER SAUCE MADE THIS NEW WAY£OOO GRACIOUS! YOU'RE NOT USING ORDINARY FLOUR FOR THAT WHITE SAUCE ARE YOU BETTY ? A r WHY NOT? I ALWAYS USE ORDINARY FLOUR "% FOR SAUCES. J BUT FLOUR GOES LUMPY.'WHY \ DON'T YOU USE CORNFLOUR- IT DOESN'T*6O LUMPY, YOU KNOW. LOOK- YOU'VE GOT A PACKET OF BROWNS POISONS CORNFLOUR ON THE SHELF ALL THE TIME. , m m I « i t, i 3®S I PB ** l IW/K/ / /V£V££ THOUGHT OF USING IT FOR SAUCES. YOU NOTICE — IT'S EASIER TO MIX THAN FLOUR AND j YOU NEED LESS. JUST YOU TRY IT FOR THICKENING . I GRAVY AND SOUPS TOO! I , . I'VE NEVER HAD SUCH A SMOOTH <*x m t 0 m I T 3 6w d»»SM» HIM *•*. - ing and turn even left-overs into dishes grand enough for guests. Now here is a recipe for a pudding sauce and another for curry that your family will beg to have again. Neither is expensive or fussy to make. It isn't hard to make a good sauce. The secret of velvet smoothness is Brown & Poison's cornflour —it doesn't go lumpy and it brings out flavour. That's why it's best for thickening gravies and soups too. CURRY }£. ~ ' 1 lb. left-over meat, 2 oz. dripping, 1 oz. Brown & Polson's cornflour. 1 tablespoonful curry j powder, \i S pint stock, s 1 onion, 1 green ~< apple. Cut meat in small pieces. Fry chopped onion in fat till golden brown. Add cornflour, curry powder and salt. Cook e-entlv for a fcv add stock, simmer for L u «.. ..~—. .™« —-™ and keep hot in the sauce for about one hour. Serve on a hot dish with a border of boiled rice. JAM SAUCE \ 1 tablespoonful red jam, 1 teaspoonful Brown cV fff> Poison's cornflour, . ISf i pint water, la / juice of 1 lemon, \Sss-. J oz. sugar. Put jam into a saucepan with water and sugar, simmer (or ten minutes. Mix the juice. Strain syrup, add the until boiling. 1 Remember—Cornflour added to flour makes all ', cakes 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. 6. Gilfillan & Co., P.O. Box 848, Auckland. ifiour with the Ic :ed cornflour, and stir