Page 13 Advertisements Column 3

Poverty Bay Herald, Volume LXIII, Issue 18955, 4 March 1936, Page 13

«WWAYTOMAKff^ NOW JUST WAIT TILL I MAKE THE GRAVYTHEN DINNER'S READY ! ■■■l I ' Wffl BUT ANNE, If YOU AREN'T USING W&. FLQUR, ARE YOU ? FLOUR LUMPS SOAND STRAINING LUMPS OUT OF 6RAVY WASTES GOOD FOOD, YOU KNOW. WHY DON'T YOU USE CORNFLOUR, IT MAKES SMOOTH GRAVY-DOESN'T GO LUMPY. HERE YOU'VE GOT SOME j BROWN & POLSONS CORNi FLOUR - I'LL SHOW YOU. , ROOKING authorities always adrise ■> 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 especially appropriate for Summer time. Cheese Scrappe makes an ideal lunch, served with salad, and Norwegian Prune Pudding is a delicious cold CHEESE SCRAPPI 2 cupfuls Milk. 1 tablespoonful of Brown & Polson's Cornflour. I cupful of grated Cheese. 8 Shallots. li Uaspoonfuls Salt. Betty: i've never had SUCH SMOOTH GRAVY j BEFORE I s JUST TRY CORNFLOUR FOR THICKENING WHITE SAUCE AND PUDDING SAUCBS, TOO-IT MAKES THEM SO SMOOTH L AMD CREAMY/ * \ m 1 teaspoonful Curry Powder Heat the milk over hot water. Mix the cornflour with a small amount of cold milk and add, stirring constantly. Chop the shallots fine, using part of the green tops, and add, together with the cheese, to the sauce. Last add the seasonings and pour over buttered toast. This is delicious served with a cold salad. til***" ***&&>• -'" i B rinfis ."hart /l° ur - u ini trtort PRUNE PUDDING J lb. Prunes (22 Prunes) 2 cups Cold Water. 1 cup Sugar. 1 1-3 cups boiling Water Wash prunes, soak oi until soft in same water, return to water; add suf simmer. Mix Cornflour prune mixture, cook five lemon juice, mould, th. 1 tablespoon L 1-1 cup Brow, poon Lemon Juice. ) Brown & Pol's Cornflour, piece stick CinnaWash prunes, soak one hour in cold water, and boil until soft in same water. Remove meat from stones and return to water; add sugar, cinnamon, boiling water, and simmer. Mix Cornflour with a little cold water, add to prune mixture, cook five minutes. Remove cinnamon, add lemon juice, mould, then chill, and serve with cream. F&EF" Cornflour added to flour makes all cakes and rI\EE puddings lighter. And, of course, you know it's purest for custards and blcncmange. Send for beautifully illustrated Recipe Book—it's FREE. Simply send your name and address to i. B. Gilfillan & Co., P.O. Box 848, Auckland.

w* m § mi iou) <m s im !£ ?:«: ■:■:■:>•: li M * *WS: e m mi m 2k& JcpjrabJHL McLEDD BROS 1™ MANUFACTUR£fS

for every country home ! Bsi@ E CAUSE you live in the country is no reason why you should not have good lighting-. There is an ALADDIN LAMP for every purpose, and the latest models are fitted with beautifully coloured parchment shades' which are washable. ALADDIN means daylight quality illumination from ordinary kerosene. © ECONOMICAL TO OPERATE © A LADDIN LAMPS are exceedingly economical to operate. They burn "*" common kerosene, the cheapest and safest lighting fuel, and with a mixture of 94% air and 6% kerosene vapour produce a perfect white light on the smallest possible oil consumption. In fact, the ALADDIN LAMP will burn continuously for nearly 60 hours on a gallon of kerosene, the cost averaging about Jd an hour. • DEMONSTRATOR VISITING YOU • TN order to demonstrate the advantages and many uses of ALADDIN LAMPS, a representative is visiting all country homes in this district. He will point out the type of lamp most suitable for your requirements. As we are the sole district distributors of ALADDIN LAMPS, and as we carry in stock an extensive range of various types, they can be purchased from us at any time. GUILDERS ROAD Kettle, Ltd PHONES 404 AND 16