Page 2 Advertisements Column 3

Dominion, Volume 10, Issue 2887, 27 September 1916, Page 2

p" The best ** . p white sauces. .■ ,g----pi Your white sauces for boiled ~ ra - fowl of .vegetables will be • P much improved if you use i 3Be©6®iMS©![| Corn"Flour, W instead of. ordinary flour to ° L thicken them with. Corn E P Flour sauces .are much nicer, g S better flavoured, and quite free _ from " lumps" or "pastiness." Prepare the sauce in the usual g 0 way, but use half the quantity of Corn Flour that you would of & E» f3 jg) Eg | >pOFFEE POWDER | | that is ready at | | oncc when boiling water | « is poured over it. | | ■ gives a full-of- .1 | flavour liquor sought by | | every true Coffee lover. | 1 <1 That is mellow and I' | smooth on the palate § 8 and sparkling in colour. | | § That is wholly differ- 1 | ent from Coffee extracts | g and essences, being a | | Coffee with only the | | chaff and bitter fibre of a » the bean removed. , « I § That is I ! Strang's. I I Soluble . I I Coffee I | Fo wder I | Buy a tin at your grocer's » I to-day. »