ANSWERS TO CORRESPONDENTS

Evening Star, Issue 19724, 26 November 1927, Page 20

ANSWERS TO CORRESPONDENTS

“Steamer.”—Properly used _ a steamer is ono of the most economical ways of cooking, and is much to be recommended, as more valuable mineral salts are kept than by boiling. If the steamer is largo # you may pub cither two vegetables in it together or a, covered pudding and ono vegetable. _ It you have two or three steamers fitting ono over the other, you con use them thus: the pudding in the lowest or in water (but the basin must bo well covered), potatoes above, and greens on the top. ' Apples steamed in their peels are easily cooked this way. The chief point to remember is that where “strong” vegetables arc cooking, cover up in a dish the more delicate custard or steamed fish. Steak and kidney pudding, fish, hashes, stows, etc., are easily steamed, but longer time must be allowed. By this method of cooking moats retain their juiccs,_ and cannot become tough. Such articles as rice, macaroni, or others that need plenty of boiling water arc not suitable for steamers, but with a little thought a whole dinner may be cooked over one gas jet. “ Rolls.”—I think this recipe for crescent rolls will meet your requirements; To Qlb flour allow ono dessertspoonful of baking powder,, ono teaspoon iodised salt, about one breakfast cup of sour milk, a small picco of butter, and part of a beaten egg. Rub the butter in the flour, stir in the baking powder, then add the other dry ingredients ami mix well. Moisten this with the sour milk, and form into a pliable dough. Divide this into three portions, and, taking each in turn, knead, roll out to fin thick,' and as round ae possible. Cut into four, and, beginning at one end of the triangle, roll up and curl round to form the crescent; brush ovet\ with the beaten egg, and bake in a quick oven for about fifteen minutes.