IN THE KITCHEN.

King Country Chronicle, Volume XXV, Issue 3373, 3 October 1931, Page 7

IN THE KITCHEN.

In the flour bin keep the flour sifter and a plate of tin to use with it, also a measuring cup and the can of baking powder. This plan has been found a wonderful time saver. The glass or tin measuring cup can hang from a strong hook in one side, of th bin, and a small wooden box nailed beside it will hold the baking powder can. Inside the baking powder can, keep an old teaspoon for

measuring. When making pie crust, instead ot cutting in the fat with two knives in the customary manner, use a potato masher, preferably the kind having a perforated metal bottom, which can be purchased at most cheap stores. This separates the fat into fine particles and does it much more quickly than by any other method. If in making cake one has a supply of cream on hand but not much butter, use cream instead of butter. If the recipe calls for I cupful of butter, use 1 cupful cream. Cream gives cake a better texture than does butter and it also saves time in creaming butter and sugar. To have glass of any kind, as water glasses, cut glass or pressed glass dishes, bright and sparkling after washing, add to the hot water in which they are rinsed i cupful of vinegar or 1 tablespoonful of liquid ammonia. Do not wipe the glass, but let it drain dry. If lettuce or fresh greens become wilted before using, place them in cold water containing lemon juice and they will become fresh and crisp again. This is effective at times when cold water alone is not. When it seems likely that a cake will dry out before it is all used, slice it through the centre and serve the middle slices first. Then push the cut edges together and they will remain moist and fresh.

When either lemon juice or part of the white of an egg is added to thin cream, it can be whipped as stiff as one wishes. Lemon juice does not alter the taste of the cream as one might think it would.