HINTS.

Clutha Leader, Volume XVII, Issue 834, 11 July 1890, Page 7

HINTS.

In hot weather when moat is likely to be tough, clip it in vinegar before cooking. This will make it tender. Causing anything to boil violently in any culinary process, is ill-judged ; for it does not expedite, in the smallest degree, the process of cooking, but it occasions an extravagant waste of fuel. It is not with the bubbling up, or violenb boiling, as it is called, of the water that culinary operations are expedited. Potatoes when boiled, should not be overdone ; for in such a case they are deprived of their nutritious qualities. Tea-economists should be aware that as much carbonate of soda as will lie on a threepenny piece, put iuto the teapot with two spoonfuls of tea, and the usual quantity of water, will make it as strong as three teaspoonfuls without it. Fruit jellies should not be kept in glazed earthenware pots, because they act on or dissolve a portion of the glaze. By bruising and boiling the refuse bones of the. kitchen, and skimming the broth when cold, good fat may be obtained fit for culinary purposes when "fresh, and always excellent for making soap and candles. When potatoes are taken from the winter store, th«y should be put into cold water for 10 or 12 hours. This immersion prepares them by a gradual transition from a low temperature to , that of boiling water.