WORTH KNOWING.
jWhen only a small portion of a cake. Ss to bo us.ed at ono time, the remainder may bo kept fresh if the slices to bo served are cut from tho centre of tho halves and the outside pieces pushed together. Place in a cake bos with half ©f an apple. A slico of lemon added to prunes whilo stewing improves the flavour to a great extent. Left-over juices from canned fruits may bo used for baking apples. Tho various fruit flavours blend nicely with the flavour pf apples. , Raw vegetables such as carrots, young beets, yellow or white turnips, grated and combined with sliced or chopped onions mako delicious salads. One pound of potatoes will yield two cupfuls when mashed, two and one-third cupfuls when diced, and two and twothirds cupfuls when riced. For measuring cooking ingredients use standard cup which equals one-half pint. A filet laco cover which extends well over tho sides of tho table is approved by fashion for luncheons. "Foods which have been fried in deep hot fat should bp served at once whilo they are hot and crisp.
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Bibliographic details
New Zealand Herald, Volume LXVI, Issue 20288, 22 June 1929, Page 7 (Supplement)
Word Count
186WORTH KNOWING. New Zealand Herald, Volume LXVI, Issue 20288, 22 June 1929, Page 7 (Supplement)
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