COOKERY HINTS.

Manawatu Herald, Volume XLIV, Issue 2402, 9 March 1922, Page 4

COOKERY HINTS.

To .whip cream, add a small'pinch of baking powder. Apples shredded together make a delicious sandwich filling.

You will shed no tears when peeling onions if you keep your teeth tightly closed and peel the. onions under water. When boiling a ham, leave it in the water in which it has been boiled until quite cold. This will make it juicy -and lender: Add a little ground, ginger to a rice pudding before baking it. If .this is done one. can use half milk and half water instead of all milk. . To remove ,a cold pudding.or jelly •from a mould, wrap a hot cloth round the outside of the mould for ft minute or two. To remove a hot pudding use a cold cloth. A dash of nutmeg or cinnamon over baked apples is a decided improvement, while a pinch of cinnamon added to chocolate and cocoa before, they come to the boil adds a piquancy to their flavour. When about to roast a joint, cover ‘it with rind saved from a piece of luim or bacon, and cook with it on. This will save the trouble of constant basting, and will prevent the joint from burning or drying. Before paring apples, wipe them with a damb cloth, and ( as you peel them put the skins in a separate saucepan, cover with water, add a little sugar - , or syrup, and boil gently for a littleiwhile. A rich juice will then be had for use with puddings. Always drain ,your boiled rice into a clean bowl, and use the water for thickening soups, or with a little flavouring.it makes a good drink for children, especially if their stomachs are a little out of order. Rice

water also makes a very good stiffening for laces and other light laundry articles.

If fruit jellies have not been boiled enough, return lhem to the pan and re-boil. If overboiled, they will not,set unless a lit lie gelatine-is' added to them in the proportion of half an ounce to each pint of juice. Melt the gelatine in a very little water, return the fruit jelly to the pan, strain in the gelatine, and tiring to the boil. Remove from the fire, and when cold and nearly setting, pour into the pots. Cover when cold.