DO YOU REMEMBER

Shannon News, 2 August 1927, Page 4

DO YOU REMEMBER

To put a piece of muslin over the top of the mould when j(lly is setting, or standing in the larder ? Anything with gelatine in is especially susceptible to absorbing dust. Never put a steak or chops into a cold frying pan ? Always to salt water before putting vegetables in to boil ? Never to mix fresh mustard with old, if you want a clean, fresh flavour ? To let the water run for a few minutes before filling the kettle in the morning ? Water that has 'stood .n lead pipes . 1 night is unwholesome. That shallots give a more delicate flavour to ragouts than onions ? T T se them whenever possible. To add a good pinch of brown sugar to the water in which ham or bacon is boiled ? That gelatine must not be dissolved in boiling water, and that the mixture to -which it is added should only be fairly hot ? When adding' pineapple to a jel'y as for making a jellic fruit salad, that you should make the jelly with a little less liquid than in the ordinary way ? Never stir jams or stewed fruits, when cooking, with a metal spoon, for fear of discolouring them ? That a wooden spoon is always best to use in cooking because -t does not conduct away the heat as a metal one will ?