Page 2 Advertisements Column 4

Press, Volume LXVIII, Issue 20497, 16 March 1932, Page 2

ruit BBS m What jellies could be more wholesome : than those mac., with fresh fruit and cornflour ? They are easy to prepare and all the virtue of the fresli fruit is retained. Our beautiful illus-"' trated recipe bopk can be obtained gratis and post free from Messrs. J. B. Gilfillan & Co., P.O. Box 848, Auckland. Write to-day. Corn Flour renowned for its wholesome qualities and simplicity in use. A DELICIOUS FRESH FRUIT JELLY 02s. (4J level tablespoons) Brown & Poison's Corn Flour, 1 lb. Fresh Fruit, £ to J lb. Sugar. Stew the fruit —strain off the juice—make up to ri pints with water. Mix the cornflour to a smooth cream with a little of the juice. Bring the rest of the juice to the boil. Remove the saucepan from the fire. Pour the mixed cornflour slowly into it, stirring vigorously. Bring to the boil again and boil well for THREE MINUTES, stirring all the time. Pour into a wet mould and cool. When cold, turn out and serve with whipped cream. The juice of half a lemon may be added to help the flavour.

«aSr Waist villi Youth "I «m very plef hav from 14et to waist •'mea«iir«meßtJ less than l ''ii?w|f* i ago."' If you '«• fojfca wish to should■ *«tru3aspSpfl little hour before a me*l. effective, convenient.'-' Tontfc-oJom' stringent iifet ior v "flrp i exercits. JS/8 per cuMl BABNETT & and other leading Ohemlsta^^