COOKING TIPS. The cookery book read . . . "And before serving this delightful fish entree add a dash of White-Cottcll's Vinegar to ensure that last touch of .delicacy." White-Cottell 's English Malt Vinegar is renowned the world over for its superiority and flavour. Until one has used White-Cottell'3 one cannot realise the jiiffewnce it makesj—Advt, •■> ■ ' • - --.. (
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Evening Post, Volume CVIII, Issue 6, 6 July 1929, Page 19
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53Page 19 Advertisements Column 1 Evening Post, Volume CVIII, Issue 6, 6 July 1929, Page 19
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