COOKING LAMB CANADIAN STYLE.— A New Zealander recently had her first lesson in cooking Canterbury lamb from a Canadian cook. Mrs Judith Waple (right), formerly of Wellington, took part in “The Bride’s Kitchen,” a cooking course for new and prospective brides in Vancouver. New Zealand lamb was the featured meat, as part of the New Zealand Meat Board promotional campaign to encourage Canadians to eat more lamb. Mrs Waple’s husband is a civil engineer. Her parents are Mr and Mrs E. Blacker, of Wellington.
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Press, Volume CVI, Issue 31307, 1 March 1967, Page 2
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84COOKING LAMB CANADIAN STYLE.—A New Zealander recently had her first lesson in cooking Canterbury lamb from a Canadian cook. Mrs Judith Waple (right), formerly of Wellington, took part in “The Bride’s Kitchen,” a cooking course for new and prospective brides in Vancouver. New Zealand lamb was the featured meat, as part of the New Zealand Meat Board promotional campaign to encourage Canadians to eat more lamb. Mrs Waple’s husband is a civil engineer. Her parents are Mr and Mrs E. Blacker, of Wellington. Press, Volume CVI, Issue 31307, 1 March 1967, Page 2
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