flow to Cook Well! The Instructions of one of New Zealand's Leading Teachers;— PflStry is most particular in requiring a Hot Quick Ovkn to cause the starch cells of flour to burst aud absorb the fat. If the oven is slaw—the pastry is tough. Bread and Cakes.— First heat the oven thoroughly some time before it is wanted, so that there will be a good steady HHAt by the time it is required. Meats.—The application of a BUIOK STRONG HHAT to the surface ooagulates the albumen. This prevents juice esoaping. TN "Hot Oven," "Pood, Steady." "Qutyk, Strong" Heat sciential to good oooklng oan always be attain«d by using COALBROOKDALE It glvea an latenu, CO AI efficient heat, always under control. Order direct from the " OOALBUOOHDALE " LOOAIr DEPOT, WBBTPOHT GOAL 00, LTD.
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https://paperspast.natlib.govt.nz/newspapers/TDN19080511.2.33.5
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Taranaki Daily News, Volume LI, Issue 119, 11 May 1908, Page 4
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131Page 4 Advertisements Column 5 Taranaki Daily News, Volume LI, Issue 119, 11 May 1908, Page 4
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