KITCHEN HINTS

Manawatu Times, Volume LII, Issue 3539, 22 February 1927, Page 4

KITCHEN HINTS

1 tWEPUL THINGS TO KNOW. Cleaning Currants. The stalks may be quickly removed from currants by well-Aouring the hands and rubbing the currants between them. This takes up far less time than picking each one out separately, and is just as effective. Flavouring Soups. Just before serving add a few drops of lemon juice. It improves the flavour wonderfully. To Cook Boiled Ham. Soak well in clean, cold water for at least 12 hours changing the water frequently. > Put into large pot of cOld water, bring slowly to the boil, and simmer, allowing ,20 minutes to each pound, and half an hour over. Leave in the water in which it has been cooked until cold. Take out, skin, and sprinkle with Ano browned breadcrumbs. 1 Mint Sauce. A good supply of mint sauce should be made fo r winter use. Gather the mint when dry, chop the leaves Anely, and put as much as possible into a bottle, and at once All with vinegar. If well corked it will keep splendidly. To make mint sauce add a little more vinegar and some sugar to a couple of tablespoonfuls of the contents of the bottle. Poached Eggs. When poaching eggs try adding a tcaspoonful of vinegar to the water. This helps to set the white and keeps U from spreading. Light Oakes. When making sponge cakes or sandwiches it is a good plan to put a tablespoonful of water with the chill off it in the mixture directly after pouring in the eggs. This makes it beautifully light and spongy.