GENERAL HINTS

Dominion, Volume 21, Issue 261, 4 August 1928, Page 18

GENERAL HINTS

If a piece of beef or bam is left to get cold in the liquid in which it has been boiled it will not be dry to eat. Only half the quantity of sugar will be required to sweeten stewed fruit if it is added after cooking and nut during the process.

A little salt added to starch will prevent the iron sticking. A festered finger may be encouraged to discharge by dipping it in very hot vinegar.

When hands are stained through peeling fruit or vegetables, rub them with a mixture of vinegar and salt. When silver is not in use, put it away in newspapers, not tissue paper, and it will keep beautifully bright. Lemon juice rubbed into the scalp before washing the hair will dissolve all dandruff. It will remove warts if applied regularly every day. For corns and bunions, soak them in hot water and apply a. slice of lemon covered wfth a bandage.

SOME FAULTS OF ENGLISH COOKS (According to a French Expert). They use too much flour. They think they cannot make sauce without flour. They serve too much “stodge.” You see I have learned that word. They think they cannot make a soup without bones and meat. They, boil vegetables—always they boil them —and throw away all that they have boiled out of them. They are always making puddings: it would be better often to serve fresh fruit. They think that it matters more ho'w the food should look than how it tastes. They do not respect food or understand its use. It is something to put into you just so that you shall not feel empty. And that is not so. It is more thau that. It should be eaten for your health and for your pleasure. They do not taste the food they cook. Who can cook who do not taste? And what is the use to taste if you have no taste? They serve food all mixed, meat, sauce, a pudding—which you call Yorkshire or dumpling—potatoes, greeu vegetables: a dinner all on one plate. That is not eating in the'civilised manner. They say they cannot afford butter

in which to cook, and yet they waste food out of which could be made good dishes.

They cook a great joint and then it must be what they call “done up.” It is I who should feel “done up” when I had eaten it.