COOKERY MISTAKES

Evening Post, Volume CV, Issue 151, 30 June 1928, Page 14

COOKERY MISTAKES

Instead of giving the usual recipes this week, it will probably be of use to a good many to have soirio sensible hints concerning "Mistakes" which happen'to most amateur cook's, and at times to professional ones, for few do not know the anguish of a burnt cake, a pudding that will not conic out of the basin, or curdled mayonaise or custard. The following directions should be of use, and are worth preserving:— Milk.—The use', of-a double saucepan will prevent many, mishaps, but in cases where, milk has to be heated quickly it minimises risk of burnt; saucepan's if they are rinsed but first with cold water and a spoonful of the water is left in the bottom. If the milk has to reach boiling point it will, not boil over if a dessert or ' tablespoon is slipped into the saucepan just before the .milk comes to the boil. All milk puddings and custards should be cooked in a double saucepan just before the milk comes to the boil. All milk puddings and custards should be cooked in a double saucepan. Custards should not be submitted to very intense heat, and should be constantly, stirred. If cooked in a double saucepan the water in the lower container should never rise above simmering point, and once the custard begins to .thicken the heat should be still | further reduced. A teaspoouful of cornina blended with a^itle milk and stirred in with the eggs will lessen the danger of curdling. If the disaster occurs, nothing can make the; custard absolutely perfect, but it can be made "eatable" by standing the saucepan at j once in a basin of ' cold water, while two tablespoonfuls (to each pint of custard) of cornina are mixed smooth with a little milk. Add this to the custard and stir over the fire again until it thickens properly. Kemove from the heat and beat up an extra egg. Add a spoonful or two,of'milk to it, and beat it gradually into the custard. Boturn to the stove only until tho mixture has got smooth and thick again. Stir.it all the time. Cool as rapidly as possible. When steaming a custard, never allow the water in the bottom container to do more than just to come, to the boill Then put the steamer where the water will keep just below boiling point, but will not reboil. This will prevent holes in the custard. For tho same reason always bake a custard in a double dish coutaining a little water. Pish.—Never boil a fish. Always simmer it, or the flesh will break as tho fish ir lifted out of.the water. If this happens, and the fish is "badly injured," flake it all up. with a fork (after removing the skin and bones), . and mix it with a white or parsley sauce. Serve in one largo dish or in individual scallop shells. Sprinkle the surface with dried crumbs and put in the oven for a, few minutes to get hot anil brown. A little vinegar or lemon juice added to tho water in which fish is cooked preserves its white colour and prevents a "fishy" flavour. ■ Mayonnaise.—lf pure fresh ingredients have been used, and the yolk of the egg has been properly separated from the white, any curdling (or separation of the oil' or cream, and egg) means either that the mixing bowl has not been kept cold enough or else that the oil or cream has been added too quickly. The remedy lies in adding a very few drops of cold water, and stirring them in, while placing the bowl in a vessel of cold water. If this does not act, break a fresh yolk of egg into a basin. Stir it up, and add the curdled mixture very, very slowly, stirring between every drop. . ■ • The pastry in open, tarts is much lighter if it" is cooked on an aluminium, enamel, or tin plate than if baked in earthenware. Never try to rccook a covered fruit.or meat tart (or pio) in' which tho filling turns out to be too "underdone" to eat. A second cooking will ruin the pastry cover. The best thing to do is carefully to cut off the pastry top and put it aside. Eecook the filling until tender, and then replace the crust. Return the pie to, the oven for the pastry :to get hot, but don't let it begin to cook.