Two Hints
Dear Aunt Daisy, Did you know that glycerine added to cake mixtures keeps them moist and makes them lighter? I add about a dessertspoonful to all my fruit cakes and even to Madeiras; but not to sponges. Also, when making Parsley Sauce, I soak the parsley in the milk for an hour before cooking. The flavour is greatly improved.-"Jean," Christchurch. Another good hint is to put about a teaspoon of curry powder into a pound cake mixture. It brings out the flavour.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19431112.2.39.3.2
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New Zealand Listener, Volume 9, Issue 229, 12 November 1943, Page 19
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84Two Hints New Zealand Listener, Volume 9, Issue 229, 12 November 1943, Page 19
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