THE PROFESSIONAL TOUCH IN COOKING.

Putaruru Press, 7 June 1928, Page 6

THE PROFESSIONAL TOUCH IN COOKING.

There are several useful devices on the market just now, which are calculated to lend quite a professional air to home-cooked, dishes. The new pie crimper that crimps the edge of the tart and completely seals it, trimming at the same time all superfluous paste, gives to the dish the neat 4 finished ’ appearance that is usu ally achieved only by the chef. The crimper is in the form of a Toller with a handle "which enables the cook to guide it round the rim of the dish. As it goes, it leaves a pretty edge of pastry with a corrugated pattern, which seals the border so completely that no gravy or juice, and consequently no flavour, is allowed to escape. Iced

dentelle, with full, dipping, flounced cakes can also be decorated with this crimper. Another invention which conveys the professional touch is similarly in roller form. This is a biscuit cutter which is simply rolled along the mixture to produce a series of oval discs, cleanly cut and of the right size for baking. Vegetables cut and sliced by hand are generally uneven in size and thickness, and the task is an arduous one. A vegetable cutter, fitted with a series of parallel blades, does the job in a trice and with p7*ofessional exactness. Every housewife should invest in an aluminium egg-poacher, for it enables the veriest amateur to serve nicely shaped and absolutely unbroken poached eggs. There is a little compartment for each egg 'which is thus kept separate while being cooked; when ready, a single movement of the hand enables the eggs to be slipped on to the toast.