Page 18 Advertisements Column 4

Sun (Auckland), Volume II, Issue 318, 31 March 1928, Page 18

fi H ■*-r . t f* * “A Votre Service Madame! Introducing Monsieur Gaston, chef de cuisine, to the ladies of Auckland. -m yr ONSIEUR GASTON has just arrived in Auckland to act as adviser on cookery to Hellaby s customers. He will, in fact, offer to you, every week, a recipe for cooking Hellaby’s Prime Meats. And we can tell you that the recipes of Gaston will be well worth collecting and keeping. Monsieur Gaston has practised his art in England for some years, and no one knows better than he how to make dishes that are British in their ingredients, but yet have that piquancy that only the French seem to know how to introduce into the most inexpensive foods. “Nom de nom, my friend,” said M. Gaston to us, the other day, when we were discussing these recipes, “why it should be imagined that it is necessaire to use ingredients the most extravagant to make things good to eat, I cannot comprehend. Give me a few pence and I will produce for you a ragout (stew you say, not so?) fit for the gods.” Am! he did! Get Gaston’s Free Recipe Book We put it to M. Gaston, however, that his ragout would be more appropriate when the weather’s a bit colder. So he agreed to produce for us first a series of recipes for that inexpensive and appetising dish, corned brisket of beef. In this paper on Wednesday next he will offer you this series of recipes in an attractive cover. Make sure of getting your copy—it’s free. M. Gaston may be seen at any one of the Hellaby shops. Make his acquaintance next time you’re buying Hellabu! R. & W. HELLABY, LTD, QUAY STREET, AUCKLAND.

An exceptionally choice line of prime lambs was yarded at Westfield on Wednesday. They were fattened on the Hautu Prison Farm at Tokaanu, and the quality and condition give striking evidence of what naturally P° or Jaud will produce when scientifically cultivated. The line realised a record price for such a number and was purchased by Auckland Meat Co.,