TO REMIND YOU

New Zealand Herald, Volume LXVII, Issue 20602, 28 June 1930, Page 7 (Supplement)

TO REMIND YOU

0£ the things you should do to make your culinary tasks more sure of success. Before placing your joint in the oven, put "it before a fire for five minutes, to close up the pores, and keep the gravy in.. . To make tough meat tender, steep it m vinegar for a quarter of an hour before cooking. Vinegar softens the tissues and, if well wiped, does not alter the taste of the meat. The art of frying is to have tho fat boiling before putting in whatever you are going to fry. When fat boils it should be still, and have a vapour rising from it. A good test is to drop in a breadcrumb, and if it browns quickly the fat is boiling. Don't forget to put fresh meat into boning water, then simmer gently• and salt meat into cold water, bring to the wi. n ° nly simmer ""til cooked. YY hen boiling, never stick a fork into » ,? n meat—always the fat. . A "ttle fresh milk added to the last rinsing water when washing white silk improves tho gloss surprisingly, and does not rot the material. **