Cornflour Superseded Cornflour it good—but Thistle Semolina is better! Known at Sweet Heart o' Wheat; Thistle Brand Semolina contains 11% of protiid—against only 1% in Cornflour. For delicious Custards, Blanc Mange, Puddings, Macaroni Cheese, Scones, and Pastry—for thickening gravies ard soups—try THISTLE Sweet Htwft o' Wheat It imp».|i,» delightful new flavour—i( i) more nutritious—and it it cheaper. Not ordinary Semolina—insist on "Thistle '
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https://paperspast.natlib.govt.nz/newspapers/TDN19190912.2.67.4
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Taranaki Daily News, 12 September 1919, Page 7
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62Page 7 Advertisements Column 4 Taranaki Daily News, 12 September 1919, Page 7
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