HOUSEKEEPING HINTS.

King Country Chronicle, Volume XXIII, Issue 3074, 2 November 1929, Page 7

HOUSEKEEPING HINTS.

TO SWEETEN. SOU II CREAM

When cream is only very slightly sour, it can be made delicious to serve with puddings, etc., in the following way: Put the cream in a basin, with the juice of a lemon and a good tablespoonful of sugar, and whip it until it| is quite stiff. This increases the quantity, and the sour flavour cannot be detected. CURING RANCID BUTTER. When butter goes rancid, try the following plan: Take as much butter as is likely to be required, and put it to soak for a couple of hours in cold water ,to which a good pinch of carbonate of soda has been added. Work it up into a pat, and the rancd taste will have disappeared. WHEN MAKING BOILED PUD DINGS. Never turn out boiled the mjomeint they are taken from the saucepan. They are very liable to break if this is done. Let them stand for a few minutes until some of the steam has evaporated ,and then they will turn out easily. LIGHT PASTRY. To make pastry beautifully light, use a knife for mixing it instead of a spoon ,and touch it) with the hands as little as possible. Use a sheet of grease-proof paper to roll pastry on if pressed for time. The same paper, if it is sponged with a clean, damp cloth after use and put away, will serve again and agjain. TRY VINEGAR. When poaching eggs, add a teaspoonful of vinegar to the water. This helps to set the white, 4ind keeps it from spreading.