Page 5 Advertisements Column 1

Wanganui Chronicle, Volume 79, Issue 156, 3 July 1936, Page 5

ggL, ?-l.w / dK ‘Taking no chances’ They are taking no chances with the table salt—it’s Cerebos lodised Table Salt, the finest insurance against goitre and the finest salt that money can buy. Their mother knows that childhood is the danger period when she must guard against simple goitre. Take no chances, always ask for CEREBOS lODISED SALT Saves in the long run 4 4. StfcAfewry Ltd.. Port Be* !9S. WcUi*gto*. ■i [COLUMBIAj SAVE ON . . RINGS Get year ring direct from the minafaetwrer and «**e wholesale and retail profit*. We have a large display of all the latest Rirxa. HUGH MUIR Manufacturing Jeweller. 144 THE AVENUE (Upstairs).

<IHkjIAMPION Wixeson, SPARKING PLUGS WORLD §gSgg«s* AN EMPIRE PRODUCT. LE A HOPE GIBBONS LTD. FOR 25 Distributors Yf ARS Wellington Christchurch Auckland.

W Johns right. YOUR cwvvfl P7o>v w/s /s My _ I ALWAYS LUMPY? I'M SURE ■I ,S LOVELy - MINES ALWAYS U I NOT A LUMP IN IT! WAS IT I I mothers USED I L 5 ° j| k- _ ■ . y C Or nt I TO BE LIKE IT A ' V ° e Ue r . “Ollf. • ■ THAT'S USING\ Ti: DARLING. SoT V 7 A t 'Of o ,S ."iTy ORDINARY MFV—J JP ni 1 EASY YOU WOULDN'T I I F THICKENIN0 ’ BELIEVE ME IF t|> 2 hf c th * /<• y / DEAR.you TRy! Li _4u <J/ TOLD HOW IT'S ]I » Co ar ?y . 3/1 o r(J - & fIIVY k oone! JU / 3 .*>* , ry . 7 tSW? polson corn fiiinMiL *> °° k inT ear - \r w 7 / mi ml- HkiSv • f BW- YOU LL NEVER y-^U 1 ' r Ro e . j --—< —-.''■'T'U HAVE TO 5 <A^ Us 'Po'l f u . , 1 ■h/StT rK about lumps. kN- eT ksi^au^a o s,^ J ALL the best cooks use Brown and CORN FLOUR CUSTARD MACARONI CHEESE Polson Parent Corn Flour for thicken- PUDDING ?«- 8,„.n & r.i,o„ c<>,» Fiou,. pim mm. 2«. ing their gravies, soups and sauces. It j «,<,,» & Pohon 3 »;. h r««o>oonM M««i«r<r. 2«. blends so perfectly you can t help getting 2 B-i<er. s.n Prpprr. absolute smoothness that exquisite, creamy *«• c «,ior s»t«. C7 ; \ i*/))''') Boil ">•«'<"•' »»<>l ‘t" l ** ’"fr- DMta > “ d ™* ‘S!° , 1 .., , 3 lgn>. short pieces. Melt butter, stir ip Com Flour, .dd milk, consistency men love. Corn Flour brings a P „ <r „! i."*™ P"!, , nd .ii, till boii.ng. Cook for . fe» minutes, .dd out the flavour, too—try it and taste the «r"venMe, tu. “’ mecroni, salt, pepper, mustard, .nd grated cheese. ' „_..«<■> r n . Mix well and turn into buttered pie-dish. sprinkle difference. ?p ",t uiFth. r.™i"d«-of th. «r.t.d cheese over th. top .nd . few piece, of butter. ntilk with B the sugar and flavouring. If lemon peel, Bake in a moderate oven until brown on top. There are hundreds of thin&S you can make cinnamon, or bay leaf has been used, remove it now. Macaroni should never be allowed to cool in water < rj 1 D 1 g~ ' T'l Stir into the milk the Corn Flour mixture and boil for between cooking and serving, or it toughens, with Brown and Polson Corn Flour It ten minute ., .tirring all the time. Remove from fire. imnrnvf*c vniir rooking all round Ike it for After a minute or two stir in the beaten eggs; pour EDE F • Corn Flour added to flour rnak *’ all cake ’ impro\es your COOKing ail round, use It ror into a butt<fed di , h and bake in a slow oven till a f- K£ C . and puddings lighter. And, of course, souffles and omelettes they’ll be wonder- nice brown on top—-about 30 minutes. .... you know it's pureit for custards and blancmange. Send ~. r , A 1 .. r 7 r , 1 NOTE.—AII kinif. of Custard Pudding, must be baked J beautifully illustrated Recipe Book - it’i FREE, fully light. And try this Corn Flour Custard in . very .low oven, a *>ot ov« cause, the mixture s . mp|y jend ond Qddress t 0 h B G|lfillan Pudding —it simply melts in the mouth! Ind watery. 01 4 Co ’* P, ° M Box 8481 Auckland.