MANY USES.

Auckland Star, Volume LXV, Issue 204, 29 August 1934, Page 13

MANY USES.

VALUE OF SALT.

Apart from flavouring food,- salt has many and varied uses in kitchen-craft. A p.inch of salt added when making the icing for a cake will ensure that the mixture does not grain or turn sugary. Another pinch of salt added to the dry flour when mixing a batter will prevent the mixture from turning lumpy. Sprinkle some salt into the fryingpan, and the fat will not splutter. It will also prevent fish which is being fried from sticking to the pan. Some salt rubbed over the hands when handling fish will prevent them slipping, and make them much easier to handle. As a cleanser salt will remove grease from the stove, even milk which has boiled over; and when knives have been used for cutting up onions first wipe them over with a damp cloth, then rub some salt over, and rinse with warm water. Salt applied to even obstinate egg Btaine on plates removes them easily, and a little salt should be added to the water when poaching eggs, as it sets the white. Add a teaspoonful to the water in which a cracked egg is being boiled, and none of the contents will boil out. Add rather more salt than usual to the water in which green vegetables are being cooked, and leave the lid off the saucepan, and the green colour should be retained fully. Though most people know to add a little salt to coffee to bring out the best flavour, not everyone knows that a pinch of salt added to the milk when making custard greatly improves it.