COOKERY HINTS

Evening Star, Issue 21518, 16 September 1933, Page 21

COOKERY HINTS

Most dried fruits are improved by adding lemon juice or rind, which brings out the flavour surprisingly. When serving prunes, crack a f ew ,, o j., stones and add the kernels to the dish. Make a slit round the skin or an apple before baking. If this is done it will not split in the cooking. If you feel that dates bought by the pound are not always as desirable as they might be pour boiling water over them. Dry them off for a minute or two in the oven. They should then be juicy and fresh. Never, if you can possibly help it, use your pastry on the same day as you make it. Let it remain quite twenty-four hours for the air thoroughly to permeate it. Another tip—leathery pastry is often caused by using the rolling pin on it directly it is mixed —this presses all the air out. To beat butter to a cream scald the bowl, dry it well, and while it is still hot put in the butter and sugar. They will beat together more easily. When boiling a pudding in cloth place one or two lids from treacle tins in the bottom of the saucepan to prevent the pudding from sticking. One large tablespoonful of golden syrup dissolved in a cup of warm nulk is a good substitute for three eggs.