COOKING HINTS
USES FOR " LEFT-OVERS " Any jams left in tho dishes at the table can be used up to make a delightful filling for tartlets or layer cakes, that is, any except marmalade. Mix, for instance, plum, apricot, raspberry and melon. Put into a saucepan with a lump of butter and an egg and boil all together for about seven minutes, stirring weU and pressing out all lumps. Add a few grains of rice when making a baked custard and it will not go watery. Talking of rice, when boiling it add a few drops of lemon juice to tho water. This keeps tho kernels separate and makes the cooked rice white and fluffy. Do not throw away the crusts you cut off sandwiches. Sprinkle a little salt over them and toast in a quick oven. These are delicious served with soup. When taking little tea cakes or scones out of the oven slip them on to a board and leave till cool, the reason being that tho wood absorbs the moisture and keeps tho underpart of the cakes dry and soft.
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Bibliographic details
New Zealand Herald, Volume LXX, Issue 21471, 20 April 1933, Page 3
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182COOKING HINTS New Zealand Herald, Volume LXX, Issue 21471, 20 April 1933, Page 3
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