COOKING SUBSTITUTES.

New Zealand Herald, Volume LXIV, Issue 19748, 22 September 1927, Page 5

COOKING SUBSTITUTES.

The simple life is attractive, and many people love it for a holiday, but the ono who is doing the housekeeping may find it a little nerve racking unless she compiles her shopping list with wonderful foresight. But it is adaptability that oils the wheels in the cottage kitchen when you are five miles from anywhere, and have forgotten the suet. But you needn't deprive the family of a much-desired boiled pudding. A cold, well-mashed potato will take the place of a quarter of a pound of suet, or a handful of tapioca noaked overnight and squeezed dry of superfluous moisture next morning will serve equally well. IJ the chickens haven't done their duty and yoa are short of eggs for cooking, try carrot instead. This isn't a feeble joke, bufe an actual fact. A grated carrot will provide a substitute. One small carrot equali two eggs. When inadequate larder accommodation has turned the milk sour, do not throw it away because it is too much bother to mak# soones. Pastry and junkets are the better {or being made with sour milk, or it may bo used to mix with the fowls' food. II yoa find yoa ar# out of cream of tartar an efficient substitute is to be had in a teaspoonful of vinegar.