WHEN COOKING

Wairarapa Times-Age, 17 April 1941, Page 8

WHEN COOKING

REMEMBER THESE HINTS.

Mix a one ounce bottle each of vanilla and orange essence, and add a few drops to your custards or puddings, it gives them a delicious flavour. To sweeten rancid fat melt it as if for clarifying, their drop a piece of crisp brown toast into the melted fat, and leave it for five minutes. The bread absorbs the rancidity. To test the oven for pastry, sprinkle a little flour in the oven. If it turns biscuit colour the oven will be of the right heat. For quick cooking that preserves all the flavour in vegetables, shred vegetables finely and cook them in frying pan, with a little butter, instead ol coiling them. For a richly flavoured icing that will not crack when cut: Mix with thin cream instead of milk or waler, and use only half the usual quantity of icing sugar.

A squeeze of lemon juice added to the ingredients of a steak and kidney pie or pudding will bring out the flavour and make the meat more tender.

When peeling onions place them in a bowl of water, with a slice of stale bread or potato. This will prevent them making the eyes smart or causing tears.

If eggs are scarce a .tablespoon of golden syrup in a cup of warm milk equals 3 eggs in making puddings. Golden syrup used in a pudding will serve the purpose of sugar, eggs, and milk, and will keep it moist.