HINTS FOR THE COOK

New Zealand Herald, Volume LXX, Issue 21414, 11 February 1933, Page 18

HINTS FOR THE COOK

SUBSTITUTE FOR EGGS t ______ IMPROVING TEA FLAVOUR Here are some hints that the cook will finrl useful. When eggs are dear, use golden syrup for puddings and cakes. It is excellent for binding and giver, a delicious flavour. One tablespoonful dissolved in half a pint, of warm milk equals four eggs. Less sugar should be used. The flavour of tea will be improved if before brewing the leaves are spread on paper and placed in a warm oven for ten to 15 minutes. Treated in this way the tea will go further. To test the heat of fat for deep frying, drop in a piece of bread and take it out at once; if it feels crisp the fat is hot enough. Mint will keep for months if it is chopped finely and placed in a widemouthed bottle, and some boiled vinegar is poured over it. Keep tightly corked, and when needed take out the required quantity and sweeten New potatoes will scrape easily if they are put in a basin and covered with boiling water for about two minutes. The skins will then come off easily. When only half a lemon is used the remaining half will keep for several days if it is stood cut side down on a plate and covered with a tumbler. This prevents it either from drying or going mouldy. Whole lemons will keep a long time in cold water. Sardine oil may be used for mixing fish halls, fish cakes, minced fish or fish pie, and it can also be given to children on bread or mashed potatoes. Sometimes when onions are fried in fryingpan or saucepan the smell stays on in the dish even though it be well scrubbed and rubbed. This is annoying, for it may then give an onion flavour to the next dish cooked in the saucepan. To take away the smell of onion try putting a little mustard on a slightly moist rag, and nibbing it all over the saucepan. This at once removes the odour of onion. To brighten up fryingpan or saucepan, cut a lemon and . rub it over. Hie result is surprising.