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 the “fat. If the oven is slow—the “ pastry is tough. “ Bread and Cakes. First “ heat the ovon thoroughly sonu; “ 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 SUT- “ face coagulates the albumen. “ This prevents juice escaping r Good, Steady/’ “Quick, Strong” Heat essential to good cooking can always be attained by using COALBROOKDALE It gives an intense, 00 A 1 #trortg* and efficient heat, alwav.t und«>i> heat, always under control You can order “ Coalbrookdoia **—West~ port Coal from your own coni merchant* See you get " Coalbrookdafe *’ 1
& NATURAL * END'S ► HEALTH-GIVING FRUIT ®> REFRESHING <i SALT i> INVIGORATING <3
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https://paperspast.natlib.govt.nz/newspapers/NZTIM19080411.2.8.2
Bibliographic details
New Zealand Times, Volume XXX, Issue 6492, 11 April 1908, Page 2
Word Count
148Page 2 Advertisements Column 2 New Zealand Times, Volume XXX, Issue 6492, 11 April 1908, Page 2
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