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 " heat the oven thoroughly some " time before it is wanted, so that "there will 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," i ffl "Good, Steady," "Quick, Strong" essential to good cooking can always be attained by using It gives an intense, J strong, and efficient • heat, always under control. You can order " Conlbrookdale "—West" port Coal from your own coiil merchant' See you get " Coalbrookdalc " I
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Wairarapa Age, Volume XXXI, Issue 9041, 6 March 1908, Page 2
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137Page 2 Advertisements Column 1 Wairarapa Age, Volume XXXI, Issue 9041, 6 March 1908, Page 2
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