COOKERY MISTAKES

Evening Post, Volume CVI, Issue 5, 6 July 1928, Page 13

COOKERY MISTAKES

Horo aro some sensible hints concerning "Mistakes" which happen to most amateur cooks, and at times'to professional ones, for few do not lenow tho anguish of a uurut cako, a pudding that will not come out of tho basin, or curdled mayonnaise or custard. The following directions should be of use, and are worth preserving:— I Cakes. —1. If the top of a cako browns too quickly, put a dish of water lon the upper shelf. 2. If the "bottom j heat" is not -sufficient, to brown the bottom of a sandwich cake, (so that it tends to stick to the tin), stand the. tin on the top of le hot stove for a few moments on taking it out of the oven, it round overy second so that it does not burn. This is a very efficacious method. Faulty greasing is responsible for much "sticking," and a useful trick is to grease the tins with a twist of soft paper or a soft crust of bread dipped in oiled butter, as this will spread the butter evenly. If a cake is reluctant to leave the tin it can ofton be assisted by the tin being placed on a wet cloth for a few moments, causing the cake to shrink. If the surface has got really burnt, leavo the cake to get quite cold, and then remove tho upper layer of burn with a very sharp knife. Brush off all crumbs, and cover the surface with a lightly spread glaze of whisked whito of egg. 'When, dry, ieo all over, being careful not to scrape oft' the glaze. In very bad oases a second layer of glaze may be necessary. An asbestos mat on the. oven floor, or a layer of sand, will keep cakes from burning at the bottom. 1. A little salt thrown on a smoky fire will often make it burn clear. 2. Hard-boiled eggs will not go discoloured .if the shells are cracked and the eggs are put into cold water until required. 3. Bicarbonate of soda should be dissolved in a little milk or water and stirred into a cako mixture at the very end. In this way it penetrates the 'mixture with no danger of lumps. When used in scones with cream of tartar it must be very thoroughly sifted with tho flour. > 4. A light steam pudding that hreaks in pi-ocea on being turned out of its basin should bo pilod in the centre of a fireproof dish, covered with a meringue of white of egg and sugar, and put in a cool oven for the meringue ta brown slightly. 5. White of eggs will whisk more easily on the addition of a few grains of salt. 6. To prevent meat or chicken from "boiling to rags," merely bring the wator to boiling point after the meat is put in, and then simmer until tender. Never boil fast. 7. Jelly will never boil over if the rim of the pan is greased. A jelly that seems -too stiff when set cau always be romelted and "thinned" with a little extra water and lemon juice (or sherry), and then reset-