For the Pastry Cook.
For pastry, the oven should register suu degrees and the current should be switched on full for five minutes and then turned off. There should be a temperature of 400 degrees for large fruit cakes, then the oven should be switched to low for the actual cooking. The time required will be about one hour per pound of the cake.
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https://paperspast.natlib.govt.nz/newspapers/TDN19400930.2.112.40.4
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Taranaki Daily News, 30 September 1940, Page 30 (Supplement)
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64For the Pastry Cook. Taranaki Daily News, 30 September 1940, Page 30 (Supplement)
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