Page 6 Advertisement 1

New Zealand Tablet, 5 August 1920, Page 6

Cornflour * Superseded Cornflour is good — but Thistle Semolina is better! Known' as Sweet Heart o’ Wheat; Thistle Brand Semolina contains 11 % of proteid— against only 1 % in Cornflour. For delicious Custards, Blanc. Mange, Puddings, Macaroni Cheese, Scones, and Pastry for thickening .gravies and soups—try THISTLE • Semolina Sweet Heart o’ Wheat It imparts a delightful new flav- . —it is more nutritious—and it is cheaper. Not ordinary Semolina —insist on “Thistle” Brand— made in New Zealand absolutely different and better. Every progressive grocer sell it. 52 ® T