Page 8 Advertisements Column 2

Sun (Auckland), Volume I, Issue 216, 1 December 1927, Page 8

V ■ Ml AstreMa’s Shops that Serve -: MYSTIC FRECKLE \ CREAM -a • VJ : = Lixe iis gtc, 7 AGCTC7 OsDinner Sweets for Hot Weather P Two Delicious Recipes - One of -he worries of every housewife during tie ®anr season is tie provtdng of scme'hirg suitable in '-he way of sweets for dinner. S :eano p>uddin£s and ocher heavy dishes. are, . of coarse, rot to be thong hi of or a r hot day Tie favourite Etauc-by for e rch ’ occasions is fro::, preserved, or stewed, 1 or fresh- Bat even so tempting a dish as --'e foie-E its charm if served too often in tie sane manner. Waat is wanted re at—e light puddurr or cream salad to go with it. Here are two recipes which are , delightfully cool and dost del::.me , 1 with stewed train LEMON PUDDING Bon one cap of sugar with two caps of water. Wet three tablespoons of cortftn- (or Mauzeua with the juice j! of two lemons and finely grated mi . of one lemon with a little water until ■ smooth Poor into boiling sugar and , water and boil five minutes. Set the ,: pot aside. Then take the whites of •j three eggs. 3eat stiffiy and tier add to the contents of tie pot. Beat it well until it is white and framy. Put into a mould. Mate a costard of the three jolts. CREAM SALAD Required: 1 j cops sour milt; three tablespoon= Sour; four tablespoons sugar: I teaspoon sat two level teaspoons mustard: two teaspoons lemon juice. Heat the cream, add to it the dry ingredients, which have been blended together, cook in double boiler stirring until thick, add the lemcn juice, and remove from the fire. This is iv good for a fruit salad. THb ice-cream one buys to-day comes A from modem plants, where purity purity is vigilantly safeguarded by cfScial health regulations. Utensils must be ipotless. No hand touches the ice cream from beginning to end. /"\>TE can have confidence in this ice V-t i-u m ir is healthful and nutritious. It is a dairy product made of ■ rich tr- : ::- and cream. ~ TK.-. proper fruit preservation in i; A natural fruit jelly depends on the presence in fruit of a substance called I pectin. That is why juice from fruits ); such as strawberries. cherries, r peaches, and so on, in which pectin is lacking, will not jell naturally. Apples are a cheap source of pectin, and that is why an apple base is often used in making jeliy frcm a favourite fruit, which itself is poor ih pectin but strong in its own favour. It is always handy to remember, ;• too. that fruits are richest ia pectin I just before they are fully ripe. THE calculation that there is over j one million cubic feet of fresh I air circulating through the MajesticTheatre, establishes its title as the “Coolest Theatre in town.’ For spaciousneej uearlire ant • tmft.-- the r. Majestit provides me ideal summer j home of entertainment. THESE is no cooler spot for a summer evening's outing than at Dixieland Cabaret by the sea. at lovely Point Chevalier. I1 T :i vX meat dishes lose their flavour ’* in the hot weather, a good change is to try fish, which is quite as nourishing as meat, but does not pall so quickly.