B^^ the famous Brown J ~ and Poison Blancmange J re-heated in the mould ? It isM^ as delicious this way in Winter^ as it is cold in Summer. Make as usual, remembering to boil it well — ten minutes by the clock — but re-heat slightly in the mould before serving. Stewed fruit of all kinds, apples, prunes, figs or preserve go equally well with it. The finest blancmange is made with Brown & Poison's Corn Fiour I from tKe standard recipe with 1 every packet — follow it closely M
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Otago Witness, Issue 2894, 25 August 1909, Page 73
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86Page 73 Advertisements Column 1 Otago Witness, Issue 2894, 25 August 1909, Page 73
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