Page 9 Advertisements Column 3

Dominion, Volume 12, Issue 76, 24 December 1918, Page 9

Wk If you maintain yonr digestive .organs in a state of healthy jpߧ|l '§|| activity,' you will never be troubled with indigestion or tm kindred ailpients. In nine cases out of ten it is because the /^MfJMM^ |P '• Btomach, liver, and bowels are unable to perform their work 'jß^fi^lvW |H efficiently that people suffer the pains and penalties of gyjj^isntf' §| Indigestion. Mother Seigel's Syrup tones, regulates, and |OJi»' . ym, . Btrengthens stomach, liver, and' bowels, and thus ensures HI good • digestion which is the foundation of good health. '■« || ■■ Put it to the test after your next meal,' " ' f^mM^ I • ' ' 'MOTHER mM "'" _"! '■■''■ ' ' ! The Food.for] ConvalesGenfil W/HEN the vitality is low and nourishing food is' needed to restore normality—when the palate! craves for something sweet and pleasant—when the] need is felt for a digestive appetiser of zest and relish 1 —then it is that Thistle Semolina, the celebrated; cereal food, performs its commendable mission. ' i , Thistle Semolina is a finely-ground scientifically purified! product of highly nutritious value. One.ounce pos-; sesses as much body-building material as is contained] in eleven'ounces of cornflour. ■ | Thistle ;j {Sweetheart o'Wheat) is a perfect substitute for cornflour and its use in j cooking and baking in the same proportions as. corn-.] flour is recommended. • ','i Thistle Semolina possesses all the essential elements which < make for physical efficiency. It "agrees" with the weakest] digestion,and is easy of complete assimilation* Thereis.no! ■ waste substance whatever in it—its every particle is life-giving j ■ - and health-producing. ,' .',■'...'.'.'.! Try this THISTLE SEMOLINA SOUFFLE j —See how it is enjoyed by convalescents f i —See how it is relished by the family as an after-dinner pudding! ' ' '•■', SEMOLKA SOUFFLE lina moistened. Boil for five minutes. Taka i 2 breakfast cups milk offflre.' Letcool.nddbutterandessence. Belt I 3 small teaspoons sugar , in yolks one at a time. Add. stiffly beaten 'l ■1 tablespoon butter ' whites very lightly. Butter a plain mould; 1 ! 3} heaped tablespoons Thistle Semolina Cover bottom with jam. Ponr, in mixture, • Few drops ewenee. •. . • Cover with buttered paper.' Steam very gent-J 2 whole eggs and 1 white ' ly until well risen and firm. Time about 1! Boil milk,add sugar. Thieken with the Semo- hour. Turn out on a hot dish. ■ '■'■■< THISTLE SEMOLINA—soId in Packets—is obtainable from all Grocers, .vj Made by FLEMING & CO.,- LTD. V ">v| Manufacturers of Thistle Oatmeal, Snowball Flour, Creamoata, Milk i Oaties and Doctors Cream o' Groats. '■