Page 54 Advertisement 5

New Zealand Tablet, 27 November 1913, Page 54

Tender, Juicv Meat— The P erfect , i onof roa«t----i emitsi, wu,u Jr fwiecU mg meat, says an authority, consists in doing it neitherjtoo slowly so as to wither it nor too rapidly so as to burn it. In other words, whether or not your meat is tender and juicy depends largely on your range. With a . . . (hampionl^uige you can be sure of cooking perfection. It yields a steady even heat which browns the meat top and bottom deliciously, keeps in the juices, preserves the flavour and natural taste of the meat, and adds to its digestibility. Surely a range that cooks like that is worth getting 1 Get the catalogue and see from the testimonials how enthusiastic others are over it. 33 111 BRINSLEY & CO. LTD. £SS“ rers DUNEDIN.