How to Cook Well! The Instructions of one of New Zealand’s Leading Teachers:— “ Pastry is most particular in "requiring a Hot Quick Oven "to cause the starch cells of "flour to burst and absorb the “fat. If the oven is slow—the “ pastry is tough. “ Bread and Cakes. First " heal the oven thoroughly some “ time before it is wanted, so that " there trill bo a GOOD STEADY "heat by the time it is required. “Meats —The application of a " QUICK STRONG HEAT to the SUr- “ face coagulates the albumen. " This prevents juice escaping. The “ Hot Oven,” “Good, Steady,” “Quick, Strong Heat essential to good cooking can always be attained by using COALBROOKDALE It gives an Intense, f* A I strong, and efficient heat. nlwnv, undar heat, always undar control. Order direct from the " COALBROOKDALE 11 LOCAL DEPOT, WESTPORT COAL CO., LTD.
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Bibliographic details
Gisborne Times, Volume XXVI, Issue 2183, 6 May 1908, Page 4
Word Count
140Page 4 Advertisements Column 3 Gisborne Times, Volume XXVI, Issue 2183, 6 May 1908, Page 4
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