HINTS FOR THE COOK-LADY
Pastry intended to be eaten cold should always be mixed with milk. It keeps short and crisp much longer titan if mixed with water.
When making a suet pudding, mix it with very hot water instead of cold. If you hav e never tried this tip .you will be delighted to see what a difference it makes to the lightness and digestibility of the pudding. If you want to keep the white or yolk of an egg of which the other part has been used, put it in a cup or glass, cover with a damp cloth and fasten the cloth down with an elastic band,. , ,
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Shannon News, 9 December 1927, Page 3
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110HINTS FOR THE COOK-LADY Shannon News, 9 December 1927, Page 3
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