Cookery Hints Worth Trying

Sun (Auckland), Volume IV, Issue 982, 27 May 1930, Page 5

Cookery Hints Worth Trying

How to Keep Meat Tender Here are some suggestions for increasing the digestibility and improving the flavour of meat by rubbing certain ingredients into it before cooking. Beef and mutton are greatly improved in flavour if a lump of salt is well rubbed into the fat before the joint is put Into the oven, care being taken to see that the salt penetrates below the surface so that It is thoroughly absorbed. Before baking a joint of pork, rub the skin with a little olive-oil. This will render the “crackling” crisp, instead of tough, and rubbery, and even those with weak digestions will be able to eat it without fear. Brisket of beef, which can be a very tough proposition at times, becomes appetisingly tender if steeped la a vinegar marinade for a few hours before being cooked. Instead of putting it on with enough water ic cover it, try the plan of giving it only a teacupful, adding another teacupful every half-hour and allowing it three hours to boil. Sliced onions lightly fried in blitter make the foundation on which the brisket is placed in tlm first instance. A nut of fresh suet rubbed into the surface of a fillet steak before the latter Is grilled will ensure tenderness and a well-browned surface. In frying the steak, fry the remainder of the suet-nut with it. A cut shallot rubbed into a chop gives an added tastiness to the dish. And if you like garlic, apply a little lightly to tournedos of steak befoie cooking.

IN THE KITCHEN WASHING-UP HINTS CARE OF POTS AND PANS The easiest and quickest way to wash up is to dip the crockery first in hot soapy water, and then in clear cold water, having the two bowls side by side. This done, stack it in a drainer that will hold cups and saucers as well as dishes and plates. POTS AND PANS. Casseroles are the best things in which to cook foodstuffs, and they cause the least work, though, alas! they are easily broken. Aluminium is more serviceable, but there is a lamentable ignorance among housekeepers when it comes to the care of aluminium ware. Yet, with reason-

able treatment, it will last for a dozen years. A little silversand is sufficient to keep it fresh and clean day by day, and once in a way it might be boiled up in agallon of water to which have been added two tablespoonfuls of oxalic crystals. By this simple method all inside and outside discolourations will be removed. New earthenware casseroles, glass, and china should undergo a hardening process before being used. Place the ware in a large pan, with bands of hay to prevent the things from breaking. Fill the pan with cold water, which bring gradually to boiling point. Remove the pan from the lire, and let the contents cool off gradually.