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 tho "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 HKAT to the Slir- " face coagulates tho albumen. " This prevents juice escaping. The " Hot Oven," "Good, Steady," "Quick, Strong" essential to good cooking can always be attained by using It gives an intense, f strong, and efficient " heat, always under control. Yon can cder " Coalbrookdale "--West" port Coal lrom your own coai merchantSee you get "Coalbrookdale " I ■ '■ta,«fttrf*i MM SINGS AS SHE SEWS. THE LADY WHO USES SW^ SEE THE LATEST MODELS SINGER DEPOT. Opposite Princo of Wales Hotel, MASTERTOtf.
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Wairarapa Age, Volume XXXI, Issue 9098, 26 May 1908, Page 7
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157Page 7 Advertisements Column 3 Wairarapa Age, Volume XXXI, Issue 9098, 26 May 1908, Page 7
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