KITCHEN HINTS.

New Zealand Herald, Volume LXVII, Issue 20496, 22 February 1930, Page 7 (Supplement)

KITCHEN HINTS.

To flavour a sauce with chopped onions cooic them slowly in the fat to bring out the flavour, but do not brown. To give a rich, smooth flavour to a thick vegetable soup stir it with a knifo which has been used to cut a clove of garlic. He peat several times, just before serving.

Before flavouring any cooked mixtures, such as custards, let them cool thoroughly. Otherwise the warmth causes the flavouring to escape—uud tha food tastes insipid.

A few grains of sugar added to any sauca or soup containing tomatoes takes away tho raw, sharp taste of tho acid they contain. This is also true of dishes containing vinegar. ft is possible to fry bacon so that it will be very crisp, curly and dry. Have it sliced very thinly, then cook it verv slowly in a heavy pan. Pour oir tho fat aa it. couka out, and turn tho bacou frequently. When making brown sauce brown the flour in the fat first, making it darker than you want tho sauce, as tho liquid will make it lighter. Never brown tho fat alone, as that burns it, and gives it an acrid flavour.