High-class cookery recipes : as taught in the School / by Mrs. Charles Clarke.

  • Clarke, Edith Nicolls, 1844-
Date:
1906
Catalogue details

Licence: In copyright

Credit: High-class cookery recipes : as taught in the School / by Mrs. Charles Clarke. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    THE PERFECT WHEAT FOOD. DAINTY, NOURISHING. “FAROLA is immeasurably superior to arrowroot, corn flour, sago, etc. With milk it forms exquisite puddings, and in the nursery it will prove a valuable variety which children will take with avidity.” —Liverpool Medico-Chirurgical Journal. “An ideal form of giving farinaceous food with milk.’’—A London Physician. hX^n^sseJthe fwo imP°rtant International Exhibitions a in 1886 Edinburgh and Liverpool—two years before ant imitations were IN THE MARKET. , ia a hi8h]y refined preparation of Wheat, which conserves all the nutritive ^ bl matlraZr S?aa,Iy beIo,n?ing to the Pllreat Part of 8»in. All irrLung and employed. ^ h ^ removed by careful treatment, mechanical means only being FA4Rdn^//^io^ti8fy / rebu8‘aPPeti(te. but it is specially suited for invalids and children. V*Dcnj?r T /HI free Sample will be sent on receipt of Post Card. AMEs MARSHALL (Glasgow), Limited, 25, East Cumberland Street, GLASGOW. a
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