Page 4 Advertisements Column 3

Taranaki Daily News, Volume XXXXV, Issue 30, 4 February 1903, Page 4

and rub the rest through a wire Move. Melt the butter in a saucepan, carefully fry in it till brown one ounce of flour, then add the soup, and stir well over the fire till it boils. Add a tiny bit of castor sugar, and serve with fried bread. A few nicely stewed pieces of celery cut in dice may be stirred in.' HINTS ON CARVING MEAT. Carving should be an item in every boy's and girl's education, i Good carving Is essential as a matter of economy'as well as health. Meat cut the wrong way of the grain will be found so hardy and stringy that those who have not good teeth will be unable to masticate it. Carved the right way, any meat projperly cooked will be found easy to digest. In carving a round of beef, aitchbone, ribs, or sirloin, the first slice should be cut off before beginning to help the i guests. lii sirloin, the undercut is generally considered the most delicate part, and is | eaten first, so that the joint must be raised and turned over in order to get at it In cutting ribs of beef, the knife should first be inserted just above the bone at the bottom, and run between the meat and the bone, as the slices will then come away better. A long, thin-bladed knife is necessary for carving a round of beef. Very thin slices should be cut. As a general rule, beef should be cut thin, mutton thick. , Ox-tongue should be commenced in the | thickest part in the centre, and sliced not too thin. Pieces of the fat and kernel should\also be given. Bam should also be first cut in the J middle. To carve a calf's head, the first incision should be made straight across the cheek in a horizontal line from under the ear to under the nostril. Serve a slice of the tongue with each helping. The shoulder must first be separated from a forequarter of lamb by passing the knife round it, when it will easily come away.

The ribs are then separated from the brisket, and a piece of each given to the guests. A saddle of mutton should be cut down the length of the joint; after the first slice is removed, no difficulty is experienced. In carving a haunch of mutton, a deep Well should be out towards the kuuckie end of the joint; then slices should be removed from the whole length of the joint. When carving loin of pork, mutton, or veal, inseit the knife in the thick end of the meat, ard feel your way between the bones. If the jointing has been thoroughly done by the butcher, there is no difficulty in carving this joint. Bettdb Than a Plastbb.—A piece of flannel dampened with Chamberlain's Pain Balm and bound to the affected parts is saperior to any plaster. When troubled with lame back, or pains in the Bide or chest, give it a trial and yon are oertain lo be more than pleased with the prompt relief which it affords, It always cures and cares quickly. Try it. New Plymouth Co-opera-tive Society sells it Price, la 6d; big size, Is. -Advt. READ WHAT DOOTORB SAY ABOUT «• LANI'S EMULSION." A well-known Otago doctor writes: " I write en behalf of a patient of mine whom I treated for Phthiiii wit i yonr Creoa-ttd Emulsion; the sputam has diminished, oongh leap, sweating almost stoppad, and weight has increased 7 or 8 pounds." Another: " Ihe composition of your Emulsion is excellent, and should be of great benefit in wasting orlucg diseases; I have compared its Emnliifieation wi h others (microscopically), and fitd y urs excels them all." A Gbristchurch doctor writes: •'I have prescribed 3 oar Greosoted Emulsion fer several of my patients, and am highly pleased with the results. I consider yonr Emulsion a grejfc improvement on the ordinary Emulsions of Ccd Liver Oil," LUNG TROUBLES CURED BY LANE'S EMULSION. I bave great pleasure in recommending your Kmnltion. My little boy was suffering from a sevtre attack of Inflammation of the Lungs. The rejult of giving one bottle of •* Lane's Emulsion " was timply marvellous. I had been told by a number of frieudgof tKi wonderful results, even in long-standirg ca«es of consumption, and am very pkd I gave it a trial. It is a positive and safe guard against colds, and my bouse has cover been so free for many yea-s. I have aUo guen it to my.little gii], who was rather out-growing har ftrength. Now she is not only strong, but ha* added flesh to her bo3y. I feel so satisfied with it tbat I slrongly recommend it to everybody having weak lungs. Yours faithfully, L.l'.H., Oamaru.

*mr- LANE'S EMULSION Of Cod Liver Oil, Fresh Eggs a Creasote. The great Lung Healer n Body Builder. 2/6 aud 4,C at Chemist: i and Stores. " It's Famous Beeau«o rt.'> I FITKOY 'BUS SERVICE. *R. J. W, WEST having taken over l Mrs Goodman's 'Bus Service, informs the public that oa and after MONDAY, 25th August, he intends to put on an early and late service connecting with express trains, leaving Fitzroy at 6.50 a.m. and 7.15 pm. and returning'immediately after departure and arrival of trains. te NEW PLYMOUTH PARCEL AND LUGGAGE DELIVERY. Cheap and Prompt delivery of PARCELS, LUGGAGE, AND LIGHT GOODS, Approximate Time-table for Trade Parcels Morning Afternoon West End Delivery 10 i Bast „ „ 12 5.30 ntermediate Delivery of Casual Luggage etc. \ DEPOT.—At Mbs McCoy's, next Daily News Office, Currie-street. H. WOODHAM, ( Proprietor, Ahnroa. R. C. TEMPLER r 'AND BTOOK a. GENERAL COMMISSION AGENT PRODUCE BROKER HOUSE AGBNT. RENTS COLLECTED ACCOUNTANT VALUERS 1-ocdon & Lancashire Fire Wellington Meat Export 'g Mannree. N.Z. Dairyman. Cod Liver Oil foi Calves Beys.U>ne Dehomer (the best in market) GOLD MEDAL^