WHAT A COOK KNOWS.
That angelica should not be bpught in large quantities. It should be kept, Covered and soaked in tepid, water, before being cut into fancy shapes, in order to mako it pliable. That when a chocolate mould looks shrunken and has cracks across it the mixture is too stiff; it should be thin enough to flow smoothly into the' mould, not. form ridges. That if (lour for cake-making seems lumpy and sticks together it has probably been kept in a damp place and .should ,be dried in the oven and sieved before use. *' i• v ■ That when fish that has been rolled for cooking eomcs unrolled it is because the skin is, inside and not outside, as it ouglit to be. That if porridge has a nasty, bitter flavour probably the. oatmeal Used is rancid, Buy tho meal only in small quantities, as it never keeps well. That when some burners of the gas stove will not light they arc -probably stopped up with grease and' should' be brushed with hot soda water. That when an omelet is leathery it has probably heeen cooked far too slowly. Omelets need a sharp, quick heat.
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https://paperspast.natlib.govt.nz/newspapers/NZH19281115.2.10.7
Bibliographic details
New Zealand Herald, Volume LXV, Issue 20104, 15 November 1928, Page 7
Word Count
196WHAT A COOK KNOWS. New Zealand Herald, Volume LXV, Issue 20104, 15 November 1928, Page 7
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