AIDING THE COOK.

Putaruru Press, Volume VI, Issue 237, 17 May 1928, Page 2

AIDING THE COOK.

The inventors have been busy of late devising ways of aiding the cook in the roasting of joints arid the preparation of gravies. A new bakingtin has one corner shaped like a spout with a neat little strainer fitted to it after the manner of a teapot strainer. This, enables the cook to pour off the gravy free from all solids, and incidentally does away with the necessity for using a separate strainer. One end of tile tin has a handy little depression for the fingers, so that it can be lifted far more easily than when there is only a narrow rim to depend upon. Another device for helping in gravymaking is one of aluminium that fastens on to the side of a pan, leaving room underneath for the gravy to be poured off while a couple of grooves in

its top catch the fat. This makes practical use of the fact that grease rises to the top of liquid, leaving the non-fatty portion underneath. Baking tins with dome shaped covers do much to prevent a roast from being dried up unduly, as the lid conserves all juices given off from the meat and re-directs the steam back to it. The effect is to produce a joint that is rather like a. braise, but of very ruuen improved flavour. Still another innovation is the hooktopped skewer that enables a joint actually to swing inside a gas-oven and so roast in the old-fasliioncd way. A drip-tin catches tlu gravy.

Gas ovens with windows of talc do away with the necessity for opening the door to examine the roast, and regulators ensure that a certain degree of heat is maintained in proportion to the size of the joint. By such means are good results secured.