flow to Cook Well! The Instructions of one of New Zealand's Leading Teachers " Pastry is most particular in "requiring a Hot Quick Oven "to causo 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 be a good steady " HEAT by the time it is required. "Meats.—The application of a " QUICK ST RON c; 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 COALBROOOALE It gives on intense, A I strong, and efficient heat, always under control. Yob can order " Coalbrookdale "--West" port Coal from your own coal merchant* See you net '' Coalbrookdale " I
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https://paperspast.natlib.govt.nz/newspapers/WAG19080415.2.6.1
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Wairarapa Age, Volume XXXI, Issue 9066, 15 April 1908, Page 3
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141Page 3 Advertisements Column 1 Wairarapa Age, Volume XXXI, Issue 9066, 15 April 1908, Page 3
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