Page 2 Advertisements Column 1

Taranaki Central Press, Volume IV, Issue 311, 17 December 1936, Page 2

stuffed with herbs or greens. When greens are being popularised so much to-day, this way of serving them might bo given a trial, if only for the sake of variety. The ordinary garden greens will serve just as well as the original wild herbs, and will be more palatable. Parsley and onion are a i good combination with which to soa- ■ son bacon. j Select a thick, fat piece of bacon I and remove the rind. Score the bacon ' deeply with parallel gashes about halt : tar. inch apart. Fill the gashes with j minced, seasoned greens (cabbage, j spinach, shallots, etc.,). Roll the bacon. Tie in a piece of butter muslin, i Plunge the bacon into plenty of boil- | ing water. Simmer gently until, teni dc-r. Serve as the main course of a : dinner.

. EAVER” Worcester Sauce added to soups improves the flavour. Appetising and really saisfying. New 7oaland-made.