Page 4 Advertisements Column 2

Sun (Auckland), Volume II, Issue 429, 10 August 1928, Page 4

Of *=s da!??? jS f fj : m bM “ i! i nBQ'P &s iihmhh, . !l ' W ft V/::|liSllf !:! AiS 1 U!n Ll. Oxtail en Casserole , <3 Rich Yet Inexpensive Winter Dish Easily Made by Gaston’s French Recipe GdStOn ' “By many the delicious possibilities of the tail of the ox are not completely realised, Madame. Chacon son gouts—tastes differ, you say—but I cannot imagine anyone not enjoying ox tail en casserole. The delicate golden fat is the delight of epicures. The meat has the flavour most rich. From the gelatinous tissues between the joints a gravy, savoury and nutritious, is distilled. And when the cover of the casi it •:W II serole is lifted what a savoury steam salutes one’s nostrils! It makes the mouth to water! “It is small wonder then that in Europe this dish is in great request at banquets fashionable. The recipe I am offering you this week is one I have often used when preparing this dish for such occasions. You will find it inexpensive and easy to make. Once it has started to simmer, it needs no attention. Try it this week, Madame. It will delight you.” With one of Hellaby’s Ox Tails at Bcl a pound you can make a superb yet inexpensive dish if you use Gaston's ?'ecipe. He! la buls Ask for Gaston’s recipe for Oxtail en Casserole at any Hcllaby shop. And see it demonstrated at the Gas Company’s Demonstration Rooms , Pitt Street, on Monday. “Bette?~ Meats That Cost You No More ”

EGGS FOR ID. A DOZEN For the “dear” season you can have as many eggs as you like at to-day’s '.cost. Put down an ample supply now ' they’re cheap, with Sharland’s Egg t Preservative? at a cost of only 1 d per dozen. Will keep perfectly fresh and 1 sweet. All Stores. 1