Page 4 Advertisements Column 3

Sun (Auckland), Volume II, Issue 552, 3 January 1929, Page 4

TO-DAY’S RECIPES PEAS AND LETTUCE Put a table spoonful of water into a saucepan , and shred into it one large or two smaller cos lettuce (several leaves should be put together and cui across with scissors). Draw the lettuce to the sides of the pan. and in the centre place a pint of shelled peas , an ounce of butter, a, morsel of onion chopped to a pulp, a quarter-teaspoonful each of chopped parsley and mint, a little sugar, salt and pepper. Cover closely, and cook ‘very gently until the peas are tender (about 40 minutes). Two minutes before serving stir very gently in the yolk of an egg mixed ivith one or two teaspoons of cream or milk. PEAS MAITRE D’HOTEL Shell and boil the peas in salted water till slightly softened, then drain. Tor one pint of peas lightly brown a half -teaspoonful of finely chopped onion in an ounce of butter, then add the peas, a. little chopped mint, salt, pepper, and a pinch of sugar. Shake often while they finish cooking. PEAS AND CHEESE SAUCE Melt loz butter in a pan and stir in ?oz four. Pour in 1§ gill milk and stir over the fire till boiling , then add 1 Zoz grated cheese and season. Put a pint of boiled peas into a well-buttered dish, pour the cheese sauce over them, and sprinkle with 1 \oz grated cheese mixed with a few toasted crumbs. Bake in a sharp oven till nicely browned. Decorate with a border of sippets of toast and/ serve at once.

Ladles who Intend to have their hair permanently waved are reminded that Eugene’s representative, Mr. Kropacsy, chose our operator to assist him at his public demonstration of permanent waving. He said to Miss Chater: **l congratulate you. Your work ts thorough You are an expert.” Marcel waving, water waving, permanent waving, etc., obtainable.—S r amford Salons. 132 Queen Street. —2