HOUSEWIFE’S NOTEBOOK
Before putting a joint in the oven, melt the fat and brush it over the joint instead of placing fat in lumps over the top. This will help to seal in the juices.
To prevent fruit pie from becoming soggy underneath, place the sugar to be used well in the centre of the fruit and not near the top of the pie, where it comes in contact with the pastry. A good idea is to raise the pastry at both ends of the pie and thus allow a passage for steam to escape during the cooking process.
When small cakes have been cooked, turn them out at once on to a sieve or wire tray to cool instead of allowing them to remain in their tins until they are cold. By leaving the cakes in the tins they become heavy and sodden.
A new idea for serving potatoes is to scoop out the centre of each potato and drop an egg into it. Place a little of the scooped-out potato with a little butter around each stuffed potato and bake in a hot oven until the egg is set. If the potatoes are hot, it will take about eight minutes for the egg to set.
Rub tea-stains on china with vinegar and salt, or lemon juice and salt.
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Wairarapa Times-Age, 12 September 1938, Page 8
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220HOUSEWIFE’S NOTEBOOK Wairarapa Times-Age, 12 September 1938, Page 8
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