Page 19 Advertisements Column 2

Free Lance, Volume VIII, Issue 402, 14 March 1908, Page 19

SHORTEST ROUTES

BETWEEN WELLINGTON AND AUCKLAND (VIA ONEHUNGA).

Steamers Leave As under (weather and circumstances permitting).

MARCH, 1908.

NORTHWARDS.

From From Steamer Wellington. New Plymouth. *Penguin .. Thur (121, 12 45 pm S»fc (14), 8.80 pm Takapuna .. Mon (16), spm Tues (17), 8.30 pm Takapuna .. Thur (19), 8.30 pm ♦Penguin .. Thu (19), 12 45 pm Sat (21), 830 pm Takapuna . Mon (23), spm Tues (24), 8.80 pm Takapuna . . Thur (26), 8.30 pm *Penguin Thu (26), 12.45 pm Sat (28), 8.30 pm Takapuna . . Mon (30), spm Tues (31), 8.30 pm Takapuna . Thur (2), 8.30 pm *Calls Picton, Nelson. Train leaves Wellington 7 50 a.m. every day, except Sunday, arriving New Plymouth 8 same evening.

SOUTHWARDS.

From N.Plymouth

From Onehunga

Steamer.

Takapuna . . Fri (13), 3pm Sat (14), noon Penguin . . Mon (16), 3pm Tues (17), noon Takapuna . . Wed (18), 3pm Takapuna . . Fri (20), 3 pin Sat (21), nooa Penguin .. Mon (23), 3pm Tues (24), nooa Takapuna . . Wed (25), 3pm Takapuna . . Fri (27), Bpm Sat (28), noon Penguin . Mon (30), 3pm Tues (31), noon

Train leaves New Plymouth 7.10 a.m. every day, ex« cept Sunday, airmng Wellington 7.20 same evening. UNION STEAMSHIP COMPANY OF NEW ZEALAND, LTD.

JJUDDART pARKER J^INE FAVOURITE PASSENGER SERVICE.

Sailings (circumstances permitting) —

FOR LYTTELTON AND DUNBDIN. Wimmeba Friday Mar 13 4pm Victoria Friday Mar 27 4pm Ulimaboa* Thursday April 9 4pm Wimmeba Friday April 10 4 pm FOR MELBOURNE, via LYTTELTON DUNEDIN, BLUFF, and HOBART. Ulimaboa* Thursday April 9 4pm FOR NAPIER, GISBORNE, AUCKLAND AND SYDNEY. Wimmeba Thursday Mar 19 4pm Victobia Thursday April 2 4pm FOR SYDNEY DIRECT Ulimaboa* Friday Mar 27 4pm * Twin screw. Cargo must be alongside steamer one hour before sailing time. All tickets are also available for Stop-over or return by ANY of ONION OO.'s STEAMERS and holders of U.S.S. Oo.'i tickets may travel by above-named ateameri. Head Office for New Zealand — Queen's Chambers, Wellington.

How to Cook Well! The Instructions of one of New Zealand's Leading Teachers : — 14 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 be 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. "I The "Hot Oven," P™ "Good, Steady/ "Quick, Strong" Heat essential to good cooking can always m^ be attained by using Lbh COALBROOKDALE It gives an Intense, ff\ A I strong, and efficient \S\Jt\Li, neatf ttifK,, onto control You can order " Coalbrookdale "— Waat" port Coal from your own coal merchant* See you get "Coalbrookdale " !