THIS AND THAT

New Zealand Herald, Volume LXIX, Issue 21296, 24 September 1932, Page 7 (Supplement)

THIS AND THAT

A little grated cheese or lettuce added to tinned vegetable or tomato-flavoured foods is an improvement.

When making egg custard mix the beaten eggs with milk that is slightly warm, and the custard will not turn watery.

To give a more home-made taste to tinned soups, thin them down with a little stock or vegetable water instead of plain water.

When more pastry has been prepared than is required at one baking, wrap it in oiled paper, and it will keep fresh for quite a long time

Dishes will not crack in the oven if placed, when new, into cold water which is slowly brought, to the boil. Remove tho dishes when the water is cold. To prevent raisins and currants from settling at the bottom of the cake, rinse the fruit first in boiling water, dry thoroughly, then roll it in flour. Fish cakes, rissoles, and other fried foods that are mixed with egg often break in cooking. This will not happen if only the white of the egg is used. When making cakes, squeeze a little lemon juce into the milk. It will curdle a little, but the cakes will be improved thereby, and a little less baking powder can be used.

Cake which has become stale can bo made much more palatable by this means: cut into slices and put it into a tin with a well-fitting lid; then, when you aro using the oven for other cooking, put the tin on top of the oven and allow the cake to warm through very slowly.