TABLE AND KITCHEN.

Matamata Record, Volume XIII, Issue 1140, 21 July 1930, Page 2

TABLE AND KITCHEN.

Flying Fat. ■ ■ v No doubt, every cook has ,at one time or another ''received nasty little burns ■ from flying fat, while frying rissoles or sausages; ; But here is a way in which fat can be made to behave. Before starting to fry, rub the inside of the frying-pan with rough salt, then empty the salt out and begin to i fry your food. ! You will -find that though the fa* bubblcg it will only confine itself to cbe inside of the pan! Hints on Making Cakes. j Prepare cake tjrns by well buttering them, and if for rich, cakes, lining the tins with paper. The best tins for rica j cakes are those made with., the rim j separate from the bottom. When the cake is turned out the rim is lifted off and bottom thus the danger of the cake “sticking” and breaking. Measure or weigh, never guess ingredients. 1 Have all ingredients at hand before beginning to mix the cake. Always test the oven before putting a cake in. A little flour sprinkled on the slide is a good test. When the oven is needed for calces containing butter the flour should turn a very dark brown in five minutes. Sponge or light cakes will not rise if put into too hot an oven; for them the ‘ test should be light brown in five minutes. The time needed to eoolc cake s varies : according to size, shape or composition. To test if cake is sufficiently cooked press it lightly with the fingers—if cooked the fingers will make no impression. When cooked the cake shrinks away from the tin. For rich cakes a sure test is to try with a straw or cooking needle; i.t' cake is sufficiently cooked the straw or needle will be quite dry and clean. A Lovely Pudding.

Sprinkle 2} tablespoonsful of semolina into one pint of boiling milk, add the grated rind of two oranges, simmer gently until the semolina is clear and thick, 10 to 15 minutes; stir constantly. Remove from the fire, a'etd 2oz, of sugar and the strained juice of three Oranges, cool, and turn into a glass dish. When cold cover with a g ! ll of whipped cream sweetened and flavoured to taste, and garnish with crystallised orange sections. Oyster Ketc'hiup. Take, some fresh oysters, wash them in their own. liquor, strain it, pound them in a marble mortar; to a pint of oysters add a pint of sherry; boil them up, and add an ounce of salt. two drachms of. pounded mace, and one of cayenne; let it just boil up again; skim it, and rub it through a sieve; when cold bottle it; cork well and seal it down. The Larder. f Keep a pan of charcoal in the larder for it greatly helps to keep everything sweet and wholesome. Cauliflower or Broccoli. A reader writes asking the difference between cauliflower and broccoli. In summer this vegetable is named cauliflower, but in winter it is known as broecoliv As a vegetable there is actually no difference, Barley Coffee. Roast barley until well brown and boil a tablespoonful of it in a pint of water for five minutes; strain and add a little sugar, if desired. A nourishing drink toward the close of fever and. during convalescence. Fruit Salts. Mix thoroughly ilb. each of cream of tartar, tartaric acid, carbonate of soda, Epsom salts, and loz. magnesia. Cork securely and keep in a dry place.

Luncheon Dish—Cabbage Rolls. Wash three youn o cabbages, put then into a pan of cold salted water, brinj to the boil and cook for five minutes Drain well, divide them and choose th best leaves. Lay two or three togethei make a. sausage forcemeat, or mincei cooked meat of any kind," shape it int roll s and place one on each set of cal) bage. leaves, fasten the leaves rouni it, ‘tie with string and put into a casserole on a bed of vegetables, a cOupl of bacon rashes and a bunch of herbs Pour round enough stock: to jus moisten the vegetables and braise L the oven for 20 minutes. Remove th bacon, add half-.pint of brown sauc and continue braising for another 2 minutes. Remove the string from the' rolls, a: range them. neatly on a hot dish, boi up the season, and pour rouni the dish, or-if preferred coat the roll with it. (This is a delicious dish). Quantities. Exact measurement is absolute! necessary to ensure the best results ij cookery. To avoid error it is . wise ti take level measures rather than heaped Where scales are not available the fol lowing table may be useful:- —Om breakfast cup hold s half a pint. Oni pint of liquid weighs about lib. Om level cupful of flour weighs 4oz. Om level tablespoonful of flour weighs 3-oz weighs Boz. One level cupful of browi sugar weighs 6oz. One level cupful o: little friendly conversation. ’ It is thi level cupful of rice weighs Boz. Om level cupful (well pressed jlown) 0: breadcrumbs weighs 4oz. One leve tablespoonful of flour weighs £oz (bare). One level tablespoonful of but ter weighs 4oz. (good). One leve tablespoonful of sugar weighs'' -Joz (good). ' :!% In Measuring Liquids. One tablespoonful of liquid equali about loz. Two desertspoonsful equa one tablespoonful. Two teaspoonsfu equal one dessertspoonful. One win? glass eqoals ten etaspoonsful. Om wineglass equals 4 teacupful or % gill Four gills equal one pint.