“STIR WELL”

Northern Advocate, 21 March 1931, Page 4

“STIR WELL”

That' sounds simple enough, doesn’t it? But remember that the emphasis should come on the “well,” a little point which lots of people miss. Wooden spoons help you to stir well when you ’re cooking. The handle of a metal or silver spoon soon gets too hot i to hold with comfort) and one is apt to stop stirring too soon. Also, a wooden spoon won’t scratch the inside of your pans as a metal one will. Always stir right to the bottom of the pan, and when you are stirring sauce, keep the mixture drawn away from the sides, whore it is apt to thicken more quickly. It’s easier to make a smooth sauce if you stir molteit fat and flour together before adding the liquid, remember. When you’re seasoning soup or stow, add a small quantity of salt and popper or whatever flavouring is to be used, tlicn stir very thoroughly before tasting. Otherwise the seasoning isn’t, properly distributed, and you won’t be able to judge correctly how much more to add. If you are baking a milk pudding, such as rice, sago, or other cereal, stir it once or twice during the early stages' of cooking, right from the bottom of the dish, or the cereal will not get, properly soft and creamy. Even if you are cooking porridge in ? a' double saucepan, stir it every now and then; the porridge will be smoother and creamier. Jam stirred with a metal spoon is likely to discolour; a silver spoon won’t affect the colour, but a wooden spoon is more comfortable, and doesu’t “waste” heat. *