Page 28 Advertisements Column 1

Sun (Auckland), Volume III, Issue 834, 30 November 1929, Page 28

MS m m » * i m “But, certainly, Madame! A Forequarter of Mutton makes three dishes of the Most tempting!” Gaston, chef de cuisine, has expressed his surprise at the fact that such attractive cuts as those from the forequarter of mutton are generally overlooked by New Zealand housewives. “La ! Madame," he exclaimed recently, “you can make any of three dishes most delicious from the forequarter the shoulder, boned, and stuffed with my own special seasoning Pate de Mouton (mutton pie you call it) from the neck and the breast, cooked ‘en casserole,’ after my own method. Ah, Madame, dishes indeed fit for Royalty itself, yet, oh, so very economical. I, Gaston, entreat you to try them yourself ! Don’t fail to get Gaston ’s Three Nciv Recipes ! With the advent of the hot weather you will find Gaston’s three recipes save you a lot of worry in regard to dishes hot or cold. Be sure to add these three recipes, which are now obtainable at any of the R. Ac W. Heilaby Ltd. Shops to your loose-leaf booklet, "" Leaves from my Recipe Book,” offered by M. Gaston, chef de cuisine. “Better Meats That Cost You No More ,f Smooth to the lips are the * Ivory'* tips ... * .rr s i w m X ti m S A The ‘ Ivory ’ tip is found only on the cigarette that has always jealously guarded its reputation as the ‘Aristocrat of Cigarettes ’— De Rcszke, DE RESZKE o_ course ; Virginias iO for