Page 31 Advertisements Column 3

Sun (Auckland), Volume IV, Issue 968, 10 May 1930, Page 31

Ohe NEW** IMPROVED r-.AC. COVER / F.A.C r.. S ALL SIZES This new Cover is the best we have ever produced. It is made to FIT the cow, not jnst cover it. The F.A.C. Cover will cling closely to the animal in the windiest weather, and is absolutely warm and waterproof—3 true protection against fhe elements. IBest quality leather, solid copper rivet and heavy buckle, sewn with oiled thread. Strap sewn at angle to prevent strain on canvas and make cover ®it better. Rope in neck seam to strengthen e** and make cover sit better. 3 Leather-bound neck scams prevent tearing or fraying. 4 First quality material*. Will stand up to weather and hard Pet your next order be for F.A.C. Covers. If not perfectly satisfied, money will be refunded in full. Postage or railage ie paid part of the North Island. Fill in ami post this coupon to-day ! Double sewn with oiled heavy • J thread for greater strength and longer wear. G Heavy 1-inch first quality leather strap, sewn md copper rlvetted for strength. Dnrt takes up slackness, and i makes a perfect fit. This Brand is sufficient guio —for « very cover is guaranteed Post this Coupon TO DAT. C> / COW COVERS FARMERS’ CO-OP AUCTIONEERING CO., LTD., x • .*w Victoria St., Hamilton.

m r: l: % r M n#x fif* Gaston’s ne to recipes will show yoti how to make appetising dishes from nutritious cuts of meat many women seem to overlook. His directions are simple, and entail the minimum of work. Get Gaston's New Recipes for Delicious Meat Dishes Inexpensive and Easy to Make. Gaston: “ Chere rnadame, I am about to do myself the honour of offering to you a new series of recipes for meat dishes most delectable.. “ Par exemple, I shall make known to you the method by which French cuisinaires create those delicious little cutlets of mutton for which we are celebrated. I shall reveal to you the secrets of roasting to perfection joints of pork, of beef, and of mutton. Helas ! how rare a thing is a well-cooked roast ! Further, madame, I shall have the happiness of reintroducing certain of my former recipes for which 1 have had the demand so flattering. These reveal the methods by which a French chef makes dishes the most delectable from cuts of meat but little known in this country tres beautiful. Cooked as my recipes direct, they are so tempting that never would you divine how little they cost ! But certainly, madame, you will find them a change the most delightful.” m How to get Gaston s New Recipes. Gaston, the Hellaby chef, is preparing a series of recipes that will tell you how to make the dishes he mentions above, and many others which may be new to you. Fie will offer you the first recipe next week, and one each' week thereafter. They will be obtainable at any Hellaby shoo. JJe laby’s adve r t’s?ments for further particulars about these helpful recipes. Why it is Important to Eat Prime Meat When buying meat remember that the better and the more prime the meat you buy the more food-value it contains. This does not mean that the more expensive cuts of meat necessarily contain the most nourishment. Wbat it does mean is that meat from well-grown, wellfed, and well-rested stock that is, prime meat is more easily assimilated. and naturally contains more body-building, brain-nourishing substances than inferior meat. Hellaby’s prime meats are high in food-value, because they come from stock grazed on rich pastures, and are carefully and scientifically handled from the farm to the consumer. Therefore, buy He : '~by’s Prime Meats always. They cost you no more. “Better Meats that Cost You No More.”