Why are open jam tarts, baked on plates, so often sodden and heavy underneath ?—Because they are baked in earthenware instead of tin plates ; also because they are allowed to cool on the plates instead of being slipped off and stood on a wire sieve or griller. Why does dried parsley turn b ro wn ?—-Because it has been overdried, or dried too hurriedly in too great a heat. Why is it that grease will not always stick to pudding-basins ’—Because the basins are not properly dry. Why does brown sauce look greasy and dull ?- Because there is too much grease in it The seum should be removed as it rises during cooking.
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https://paperspast.natlib.govt.nz/newspapers/HPGAZ19290923.2.21
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Hauraki Plains Gazette, Volume XXXX, Issue 5478, 23 September 1929, Page 3
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113Untitled Hauraki Plains Gazette, Volume XXXX, Issue 5478, 23 September 1929, Page 3
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