Page 4 Advertisements Column 1

Evening Star, Issue 21745, 13 June 1934, Page 4

To cream and thicken soups and sauces FREE RECIPE BOOK Brown & Poison’s Corn Flour is the ideal thickener for soups and sauces. It ensures that delightful creamy consistency which makes them so attractive to taste, and provides additional nourishment. Rich, thick, creamy soups and sauces are inexpensive and can be quickly prepared with the aid of Send post-card for copy of “ Simple Horae Cookery, a beautifully illustrated recipe book free from J. B. Gilfillan & Co., P.O. Box 848, Auckland, Write to-day. Brown&Polsoris Cora Flour A true British Product THE STRHHD Dunedin’s Leading Pastrycooks and Wedding PRIN CE S S T R'E ET, Breakfast Specialists. LUNCHEON AND AFTERNOON TEAS. Strand Salon, GEORGE STREET, for Wedding Breakfasts and Social Functions’in Ideal Surroundings. Phone 10-446. * We Strike a New and Distinctive Nr/ Note . . . . with “ fashion-right ” creations in woollen frocks, jumpers, and jumper suits. For winter wear there’s nothing smarter, and there’s no finer show of exclusive models than at The Ideal. Call and see them. The IDEAL, 32 PRINCES ST. THE TRUTH ABOUT TEA What gives Bell Tea its FLAVOUR? IT’S ALTITUDE THAT COUNTS 3000 ft. 200 0 " 1000 " ; INFERIOR TfcA grown BELOW JjOOO feet contains POOR QUALITY VOLATILE OIL (consequently lach of 'aroma ) EXCESS OF TANNIN (Injurious to health) BITTER LEAF CONTENT (giving crude flavour) JSST All (he scientific fads given in Ibis advertisement have been most carefully confirmed by com* pari., on vyifb eminent authorities. 7000 ft. 6000 - 5000 - 4000 « FIR S T QUALITY TEA grown ABO K E 000 feet, is rich, in: AROMATIC VOLATILE OIL / > ~.( flavour giving): THEINE .(stimulating and refreshing) i SOLUBLE MINERALS (including valuable potash and phosphates) You judge tea first by Its flavour . . , but did you know that it is the oil in tea on which the flavour depends? Not ordinary fixed oil, but a volatile aromatic oil that is found in quality and sufficient quanjity only in the bud and young leaves from plantations at a high altitude. That is why Bell Tea, picked only from the bud and first two leaves on the shoots of plants grown at the higher levels, is so rich in flavour and has such a delicate “ bouquet,” and why, too, it is so especially refreshing: for in the young leaves of tea grown at a high altitude is found abundant Theme, the property that stimulates and refreshes. Very little of such qualities exist in the leaves of plants grown on the lower lands, and which are used ■ tor inferior tea. Though Bell costs you but little more, it gives better flavour, more refreshment and food value than inferior low altitude grown'tea. It has not varied in quality for over 30 years. ! i Serve Only BELL TEA Picked from Hi therefore Hi Altitudes in Quality! • id the heat RECC'S dsVnk make the best coffees]^ PURE in j lb. Canisters. /"'i J IQ in I lb. and * lb. LLUD Canisters. I EAGLE Essence ofCoffee and Chicory. ~ wRECGiCeIro SJSjNetMN __ k a to What a delicious and appetising start Symington s Soup makes to J meal. Every piping hot. ~|||| plateful is full of rich, hearty nourish- ..gjl 1 meat. And thanks to the skill of ~|||||l||((j ||||ij clever chefs,.,all you have ■ gij||l to do to prepare them .|jj|l|| is add water and ...miillll boil. 14 VARIETIES In Blue Packet* At all Grocers Messrs. NAY. WOODS & CO. LTD.. P.O. Box ,50, ' Christchurch. r. Sj Ittt er Cl. LtJ., Mar kit Ha ,tb. Bn t taai