COOKING HINTS

New Zealand Herald, Volume LXXV, Issue 23226, 21 December 1938, Page 5

COOKING HINTS

CHRISTMAS CAKES Now that Christmas puddings and mincemeat are being made do not forget to warm the raisins in the oven for a few minutes before stoning them, as they are so much easier to do. The peel should be warmed also, as it cuts up so much better. When making apple pie or apple pudding, add the grated rind and juice of an orange. This greatly improves the flavour H your Christmas cake browns too quickly lay a piece of moistened brown paper over the top of the cake-tin. This checks the heat. When making your mincemeat add a little chopped preserved ginger. This adds to the richness. If yfou keep a piece-bag, fix a large Kal'cty-piu to the outside of it, then when putting in pieces, you can snip oil' a sample and attach to the safetypin. A glance will reveal the contents of your bag, and often save your time. .11' custard is poured into a bowl and covered with a cloth immediately it is made this will prevent a skin forming as the custard cools. Before icing cakes, sprinkle a Jittlo flour lightly over the surface. This will prevent the icing from running. Cut up and fry two or tfn'ee tomatoes with the onions to be servi*l vsitit stebJs. This is an improvement, you will linCL.