KITCHEN HINTS.

New Zealand Herald, Volume LXVII, Issue 20722, 15 November 1930, Page 7 (Supplement)

KITCHEN HINTS.

A little salt added to the milk when making custard greatly improves the flavour. When mixing batter put r pinch of salt to the (lour before it is wot; this will prevent lumps. Thoso tea stains in cups or teapots caused by the tea standing in them can easily bo removed by rubbing with a little salt. Before flavouring any cooked mixtures, such as custards, let them cool thoroughly. Otherwise the warmth causes the flavouring to escape—and the food tastes insipid. To givo a rich, smooth flavour to a thick vegetable soup, stir it. with a knife which has been used to cut a clove or garlic. l!epeat several times, just before serving.

A few grains of sugar added to any sauce or soup containing tomatoes takes away the raw sharp taste of the acid they contain. This is also true cf dishes containing vinegar.

It is possiblo to fry bacon so that it will bo very crisp, curly and dry. Have it sliced very thinly, then cook it very slowly in a heavy pan. Pour off the fat as it cooks out, and turn the bacon frequently. When making brown sauce brown the flour in the fat first, making it darker than you want the sauce, as tho liquid will make it lighter. Never brown the fat alone, as that burns it, and gives it an acrid flavour.