dui't. It Li ?o mi'tic llmt it uon't eon.e oft". It uanuoi l-ii: rolled oil", or kicked oft", and iii&i'ii twi'ji; as as others, '.'oiiiu and sao rhein bolero Lining. JAB. ELLIOTT, jIIILE, AND EAENESS MAKEJI JIAKTV-lITON. The Instructions of one of New Zealand's Leading Teachers: — 41 Pastry is most particular in "requiring a Hot Quick Oven "to cause the starch cells of "flour to hurst 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 COOD steady " HEAT by the time it is required. "Meats—The application of a " QUICK STRONG UK at to the sur- " face coagulates the albumen. " This prevents juice escaping. The " Hot Oven," P "Good, Steady." "Quick, Strong" essential to good cooking can always be attained by using It gives an Intense, strong, and efficient • heat, nlways under control. Yoo can o>tler " CooJbrookdale "—West" port Coal from your own coal merchant* See you get "CcalbrookdaJe " 1 The Worth Island Ercw/cryCo., Limited. PRIZE BOTTLED ALES & STOUTS "TUT' BEAND. (Also in Draught). Ley an and Co., Lid. Sole Agents, Wairarapa.
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https://paperspast.natlib.govt.nz/newspapers/WAG19080519.2.34.3
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Wairarapa Age, Volume XXXI, Issue 9092, 19 May 1908, Page 7
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194Page 7 Advertisements Column 3 Wairarapa Age, Volume XXXI, Issue 9092, 19 May 1908, Page 7
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