HINTS.

Taranaki Daily News, 14 February 1920, Page 12

HINTS.

If you want to bake potatoes, but do not want them to take long in cooking, boil for 15 minutes before putting tliern into the oven. They will bo far more floury than if cooked nil together, in the oven, and will take quite a short time to hake. Steam roly-poly puddings in a threepound jam jar instead of putting them into a cloth. Stand the jar in a saucepan of boiling water, and let the water boil gently round it till the pudding is done. Try using one-third of wheaten flour and two-thirds of either maize flour, oatmeal, ground rioe, or barley flour, or a mixture of all, if making bread at home. Save all crumbs,when cutting I'ircad. Turn them into a basin, and you'll probably he surprised to find that in a few days you'll have quite enough for a small pudding. Clean light cloth garments (by request) bv rubbing them with a little hot salt. Afterwards well brush with a clean brush and damp and press if necessary. If you ever have any cold baked potatoes over, dip them for a moment in hot water, and then rebake them till they are warmed through, and thcr will he as good as when freshly cooked. Now that e<rgs are dear try serving wet pnddinsrs instead of Yorkshire n»td-i-pg. You'll find that the family will likci U just aa well, and it is ever so much cheaper..