SOME COOKERY SUBSTITUTES.

New Zealand Herald, Volume LXVII, Issue 20650, 23 August 1930, Page 7 (Supplement)

SOME COOKERY SUBSTITUTES.

If you run short of certain ingredients remember that others can often be substituted with good effect. For Cream. Use unsweetened condensed milk, or milk to which & small of butter has been added. For Butter.—Use dripping, lard, or margarine in cakes or puddings, and salad oil or lard for frying. For Brown Stock.—'Meat extract and water is a useful substitute. For Eggs.—ln cakes or puddings, use fewer than tho requisite quantity and add a little more baking-powder and milk. Instead of egg and crumbs for frying use a coating batter made with flour °r egg powder and just enough milk to make a thick consistency. For White Stock.—Milk and wator in which an onion, carrot, stick of celery, and bunch of herbs have been simmered will serve. The water in which potatoes have been boiled is good for either white or brown stock. For Glaze.—To half pint of water allow gelatine and two teaspoonfula of meat extract. Boil until thick. For Vinegar.—ln salad dressing use lemon juice. Cream is a substitute for salad oil.