COOKERY ITEMS.

Taranaki Daily News, 20 May 1922, Page 10

COOKERY ITEMS.

By placing chopped parsley in a clean cloth, dipping it in cold water, and then wringing and squeezing tightly, it. can be rendered brilliant and fresh green. Onions can be grate*! on a large-size nutmeg grater. This is a great improvement on chopping. Fewer onion tears and less labor.

To glaze pastry brush it over with the yolk of an egg to make it a deep brown, yolk and white mixed for a lighter brown, or milk with a little sugar in it for just a light glaze. To clarify suet, cut it in slices, and remove all skin and fibre. Put the slices in q stone jar, and set this in a saucepan of boiling water over the fire until the suet is suite melted. Then strain through muslin into clean jam jars. To preserve fish for a day or two boil together three quarts of water and a pint of vinegar; when it is quite boiling put in the fish and just scald it, but not for more than two minutes. Then hang the fish in a cool place, and it will dress as well as if quite fresh. After using a frying-pan for onions or fish, it is sometimes hard to remove the smell, but it isj imperative that this should be effected, otherwise the next article cooked in the pan will undoubtedly have an added taste. Vinegar is one of the best things for removing the unpleasant odour. It should be put in the frying-pan immediately after use and allowed to heat over the fire.

Six golden rules for the amateur cake maker: —(1) Prepare tins and oven before starting to make the mixture; (2) do all beating before adding the flour; (3) mix large cakes rather moister than small ones; (4) coojc small cakes in a sharp oven, large ones in a slower one; (5) never move a cake in the oven until it is set, or it will probably fall in; (6) open the oven door as little as possible, and always close it gently.