KITCHEN LORE.

New Zealand Herald, Volume LXIX, Issue 21159, 16 April 1932, Page 7 (Supplement)

KITCHEN LORE.

Apple and celery minced finely with some chopped nuts make ;i delicious salad to oat, with cold meats.

A\ lien boiling iirfichokes, a few drops of \ inegar in tho water will keep them white.

When meat juice or milk boils over, sprinkle a little salt over the spilled liquid, and there will not be any smell. When boiling cabbages, drop one or two small pieces of " black crust " bread into the water. 'lhis helps to keep down the unpleasant ocour. A little vinegar in a saucer placed on top of the stove will help greatly to lessen many of the cooking odours of the kitchen.

Wash and dry celery leaves, nlaco them in a warm oven, turning them now and again; keep in air-light jars; these are useful for seasoning when celery can no longer bo obtained,

Suet is a good medium for greasing cake-tins; it is not so liable to burn, and makes cakes come out easilv.

hen ironing embroidered pillow cases and sheets, place a thick fold of towelling underneath, and press the embroidery on the wrong side; :his brings up the raised pattern.