Page 4 Advertisements Column 1

Sun (Auckland), Volume IV, Issue 984, 29 May 1930, Page 4

LUNCH AT THE NEW PALM COURT Enjoy Good Food with Good Music! Itl UPti" fit, CULTIVATE THE PALM COURT HABIT! Where Good Food Brings a Good Mood MENU FOR FRIDAY SPECIAL LUNCHEON—I/9. SOUPS PISH CHOWDER CHICKEN BKOTH CHOICE OF ONE CLUB STEAK WITH MUSHROOM SAUCE FRESH OYSTER FRITTERS BACON ROAST GRISKON OF PORK APPLE SAUCE FRESH FISH CAKES A LA COURT SAVOURY MEAT CROQUETTES BEEF AND CELERY HOT POT VEGETABLES CREME CELERY BAKED JACKET POTATO SWEET CORN FRITTERS DESSERTS SHERRY TRIFLE FRANCAISE STEAMED FRUIT PUDDING—BRANDY SAUCE MELBA PEACHES—VANILLA CREME FRUIT SALAD WITH "KELLOGS” RICE BUBBLES LUNCHEONETTES SALMON AND CELERY SALAD 1/3 TOMATO AND VEGETABLE SALAD 1/3 SPECIAL TOMATO AND VEAL PIE 1/3 ASPARAGUS AND SWEET CORN FRITTERS 1/6 SPECIAL HAM OMELETTE 1/9 lIANGTOWN FRY (OYSTERS IN EGG) 1/9 CHICKEN SALAD A LA COURT 1/9 •A SECOND CUP OF COFFEE IS YOURS FOR THE ASKING” SERVICE. —We should be pleased to satisfy each Individual taste. If your dish isn’t as you lilce it, we will take pleasure in exchanging it for you. ‘‘GOOD FOOD WITH GOOD MUSIC,” BY ‘ THE NEW PALM COURT” CONCERT TRIO. A Regular Feature Daily. •ljtYtiu<JouTk REGENT THEATRE QUEEN STREET

So other food makes good red blood Quite so ■well as meat. So other food provides you with so much of the vitality necessary to resist winter cold. So other food contains so much concentrated nourishment. Rtf h'W lito, tWltlHtWWWfWWWUmiminil With the Flavour of a Roast at Half the Cost - - Braised Brisket, toothsome and Tender as Gaston Cooks It! , «s« -w A . Hellaby’s own buyers choose the stock for Hellaby’s prime meats. The care they exercise . ensures that no matter whether you buy boned brisket at 6d lb. or sirloin at 9sd lb., you get the best beef grown in the North Island, if you buy at Hellaby’s. GASTON: “Would you have a tender joint with the flavour of roast meat, but without the costliness of a roast t Then employ my recipe for braised brisket of beef, madame. It appears that but few of the ladies of Auckland know the secrets of braising. Voila ! My recipe reveals them. It tells you how to cook the meat slowly upon a bed of vegetables, the taste of which it imbibes, and how to blend the seasonings I use. “ Follow my recipe faithfully, madame, and it will show you once again how savoury and economical a joint is the good brisket.” Hellabis’s “Better Meats That Cost You No More