Page 5 Advertisements Column 4

Evening Star, Issue 22445, 16 September 1936, Page 5

a / IT HAPPENED THIS WAY . • • Why Postum Helped Bill Tiked, nervous men and women are finding that it helps a lot to change, just twice a day, to Instant Postum. Why? Because Postum is made entirely from wholesome graina.BecausePostUm is free from all drug stimulants such as caffeiu and tannin. Because changing to Postum gives overworked nerves the rest they need to get back to normal. There’s no need to give up your favourite drink entirely. Just take a cup of delicious Instant Postum twice a day for a few weeks and see how much better you feel. Mothers: Postum made with hot milk is a nourishing , bodybuilding drink'for children. JUST LOST ANOTHER NICE ORDER, FRED. SEEMS AS IF I'M SLOWING UP LATELY YOUR WHY DON'T YOU GIVE NERVES A REST? | SWITCH TO POSTUM TWICE A DAY. | IT MADE ME FEEL-A LOT BETTER INSTANT POSTUM FREETHREE WEEKS LATERYOU DON'T SEEM TO LOSE ORDERS' ANY MORE. FROM THE LOOKS OF LAST WEEK'S REPORT ass A sample tin good for 21 cups of Postum will be sent upon receipt of Id. to cover mailing, by addressing: S. A. SMITH & CO.. LTD., Dept. 0, P.O. Box 843, Auckland.' COSTS LESS THAN A CUP! Use from one-half 1 to one teaspoonful of Postum' percup, according to taste. With milk and sugar it acta* ally costs less than!id. a cup.- Xbat’s real-economy.

Wa m n fi m G <H»> MfOAt y Ki u \ % i; Fl *Min P *£p **eo S£omd ANy 'Mir Co GOfte 4^, SSS2 ALL THE NUTRITIVE VALUE OF t ■ mgm '4& IOO'/o PURE OATS 50,000,000 PLATEFULS WERE ENJOYED IN NEW ZEALAND LAST YEAR EAMOATA 0 THE OAT-THE NATIONAL BREAKFAST <»4 A PRODUCT OF THE CREAMOATA MILLS PREPARED BY FLEMING & CO. LTD.. GORE*'

STOP f.PAVV ORUMBtES this MEW^ / HOPE THEY ENJOYED ITWAS THE DINNER ALL RIGHT, DEAR? FINE-EXCEPT THAT THE GRAVY WAS RATHER LUMPY. COULDN'T YOU MAKE IT SOME OTHER WAY 9 WHAT LOVELY \ SMOOTH GRAVY! I MINE'S ALWAYS SO LUMPY-I WAS \ ASHAMED OF IT LAST NIGHT I EXPECT YOU'VE SEEN USING ORDINARY THICKENING. TRY CORN FLOUR -ITNEVER COES 'lumpy. I USE IT FOR SOUPS AND AND SAUCES AND EVERYTHING hullo! this is gravy! HAVE YOU BEEN TAKING LESSONS OR SOMETHING Y NO -1 JUST FOUND OUT THE RIGHT WAY TO MAKE IT. IT'S EASY-WITH BROWN & POLSON_ CORN FLOUR 'T’RY Brown and Poison Corn Flour for your gravy you’ll be amazed at the difference! It’s so simple to make, and so gorgeously smooch. With corn flour you never get lumps. The flavour is richer, coo. Try it for your soups and sauces they’ll be like cream! Keep a packet of Brown and Poison handy there are dozens of recipes you can make with it. It improves the flavour of practically everything you cook! This Butterscotch Pie is simply delicious and the Tomato Soup has just that creamy consistency men love. MM" BUTTERSCOTCH PIE 4 oz. Brown Sugar* $ tablespoonsful Brown & Poison Corn Flour, 4 tablespoonsful cold water , 2 oz. butter. 2 tcaspoonful vanilla essence. 1 egg. i pint milk, 6 oz. short crust pastry. Line a pie-dish with pastry and hake in a hot oven. Mix sugar and corn dour, blend with 4 tablespoonsful cold water. Add boiling milk, stir well. Put into a pan, add butter, cook for 3 minutes, stirring well. Add vanilla and egg yolk, and turn into the pie-dish. Beat egg white stiffly, fold In 1 tablespoonful sugar. Pile on top of the pie and brown in a moderately hot oven. Serve hot or cold. 1 sssr' }m ‘Xth Sn cai naty “ L *ening' Salmon " y iIJJn Ps S Bon s J ,steacy : * sniooUt > lo °king. Car ' Ktver gets D 4C °^our go , PaSty ’ [° u l^Z S n nuc '^un her 5 CoT enol^oeeit^^ 6 P ril >gs out fl av sav « gas !° Ue °ftn eat - On. ” ouri shn ent TOMATO SOUP 1 oz . Brown 6* Poison Corn Flour, 2 oz. Margarine, 2oz. lean Mam or Bacon Trimmings. 1 Onion, 1 Carrot, 3 stick Celery . 1 small bunch of Herbs. 2 lbs. Tomatoes. 1 pint liquor from Tomatoes with stock or water to make up to S pints. Salt and Pepper, 2 ietfspoonsful Castor Sugar, Melt the margarine and cook in it the chopped ham, sliced onion, carrot ancj celery. Add the tomatoes (when using fresh tomatoes they should be sliced). Cook for ten minutes, add the tomato liquor or stock, herbs and seasoning, and simmer till all the vegetables are tender (about one hour). Remove the herbs and rub the soup through a sieve. Return to the saucepan, bring Co the boil, add the Com Flour blended with a little cold water, and boil for a few minutes, stirring all the time. A gill of cream added to this soup is an improvement. pDpC Cornflour added to flour mokes oil cokes and riVLi * puddings lighter. And, of course, you know it's purest for custards and blancmange. Send for beautifully illustrated Recipe Book—it's FREE. Simply send your name and address to J. B. Glifillan & Co., P.O. Box 848, Auckland.