THE HOUSEKEEPER

Manawatu Times, Volume LIV, Issue 6802, 4 January 1929, Page 11

THE HOUSEKEEPER

COOKING HINTS. | When cooking save making a mess on your dishing-up cloth or table by keeping a plate ready on which to put down the knives, forks and spoons which you are using as you prepare the meal. Burn rubbish as you go along. Don’t wait to collect a quantity. If you cannot do this have a pail with a strainer so that any liquid drains off, and wrap the dry refuse in pieces of newspaper before putting it into the ash bin. But whenever rubbish may bo burnt, burn it. Don’t collect quantities of dirty utensils. In the, times which, always occur when you are waiting for something to boil or soak or finish heating, do some washing-up. Then, when the meal is served and' you are tired you will not find a sink full of things to clean. If when making cakes grated lemon rind is used instead of lemon essence it should be mixed in when tho flour is added. If put into the whites of eggs before they are beaten they will not rise. Note, too, that eggs must never be whipppd in a damp basin nor with a damp whisk. Keep all the outside peels o.f the onions you use. Wash them and put them into the soup when clearing it. Tho peels give a good flavour and impart an excellent colour to the soup. Lemons are often wa.stefully treated—cut, partly used and the remains allowed to mildew. Save money and trouble by using them thus: —Wash and grate off all the yellow zest and put it in a little pot or cup with a little sugar over it. It will keep for several days. Add more as you have it and use for flavouring cakes and puddings. Then cut the lemon in half v and squeeze the juice into a bottle or glass; if the latter twist a muslin or paper over the top and use as required.