POINTS WORTH KNOWING.

New Zealand Herald, Volume LX, Issue 18565, 24 November 1923, Page 6 (Supplement)

POINTS WORTH KNOWING.

To test eggs.Place eggs in a basin of cold water. If they sink to the bottom they are perfectly fresh. If they rise a little they are indifferent, but can be used for cooking. If they rise to the top of the water they are "quite bad. To preserve eggs.— eggs are placed for one minute in water that is nearly boiling, they will keep- fresh for some time. They will keep for as long as six months if steeped for a little while in sweet oil. Two facts about onions.—When peeling, hold them right under the water. This will be found to prevent the eyes from smarting and watering, and the smell will not cling to the fingers. To take away the taste and smell of onions from knives or any other utensils, wipe with a damp cloth on which a little salt has been sprinkled, then rinse with warm water. Lemons. —Heat a lemon thoroughly before squeezing; in this* way the amount of juice obtained will be decidedly more than if the lemon had not been heated. Glycerine for lightness.—ln cake making a teaspoonful of glycerine makes the cake light and feathery after baking. In jamking, one teaspoonful added to every pound of fruit prevents the crystallisation of the sugar on the top of the jam pots.