i Waterford Soup. —li quarts of mut | ton stock, 21b of tunjips, 1 pint of milk, 1 tablespoonful of cornflour, seasoning. Proceed exactly as for Jerusalem soup, | being specially careful to keep cornflour smooth. This soup is the agreeable aftermath to a boiled leg of mutton !
VINEGAR AND OTSTERS, Oysters can be made twice as succulent if White-Cottell’s English Malt Vinegar is used with them. It brings out all their hidden flavour in a manner unobtainable by ordinary vinegar. The piquant bouquet of White-Cottell’s Vinegar is of course due to its unique method of manufacture. There is a free sample bottle for you at any grocer’s. 1
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Bibliographic details
Star (Christchurch), Issue 18577, 27 September 1928, Page 13
Word Count
107Page 13 Advertisements Column 3 Star (Christchurch), Issue 18577, 27 September 1928, Page 13
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