Thank you for correcting the text in this article. Your corrections improve Papers Past searches for everyone. See the latest corrections.

This article contains searchable text which was automatically generated and may contain errors. Join the community and correct any errors you spot to help us improve Papers Past.

Article image
Article image
Article image
Article image
Article image
Article image

ADVICE TO THE COOK

It may not always bo convenient to use a fish kettle for boiling fish; in many cases it would be too large a utensil for 1 a small fish or cut of a largo fish. In this case tho fish should bo placed on a plate, and then tied in a cloth. Tho cloth is used as a means for lifting out of the water, draining and removing to the serving-dish. This is unnecessary when a draining or fish-slide is posed, such as forms part of the fish kettle, and which takes the place of the cloth. Fish is generally put to cook in warm water, to avoid drawing out much of its nutriment; boiling water would be better for tin's purposs, bur it contracts the skin, causing it to burst and render the fish unsightly. By bringing the water gradually to the boiling point this catastrophe ma)y be obviated. After the boiling water lias imprisoned the jjuices of the fish, tenderness and delicacy must be ensured by gentle simmering. A whole salmon is generally put> on to cook in cold water to preserve its colour; a slice is better treated with hot water, to which a small quantity of vinegar is added; its freshness admits of some loss of nutriment. Wrap a damp cloth round a cake tin on taking it out of the oven, and the cake will come out without sticking in the least. A salad made of pineapple cut into dice and celery of the same smed pi ecus t served on lettuce-leaves with mayonnaise dressing, is very palatable. The skin of an old fowl should be taken off before cooking, as it is apt to given a bitter taste to tho liquor in which it is boiled.

I Australia is evidently gaining a reputation in England far inventing various recreations. What we know here as tray competitions are constantly being describ- ; ed in English journals as the new AusI tralian game. Nail hammering competitions are referred to asi originating in New Zealand, and tone paper even goes so far as to say that new games' from the Antipodes are being eagerly anticipated. This is the sort of thing that instantly blocks the flow of genius. It is almost equal to being told’ to be funny. As a matter of fact, the many who are contemplating the getting up of entertaini ments this winter are finding themselves i rather at a loss for novel games. In Eng- ! land amateur theatricals are enjoying an amount of favour that has been denied) them for many a long day. If sufficient trouble be taken it is wonderful what good results in the way of amateur theatricals may be accomplished by quite : indifferent material. Another item al- , ways popular is the waxwork exhibition i —presided over, by way of variety, by a ! smart showman in evening dress, instead !of the time-honoured Mrs Jarley. Tab- ’ leaux 'Take” well when really familiar ! songs are illustrated—many of the popnj far music hall ditties lending themselves ! specially well to the enterprising indivij duals arranging the entertainments. 1 It is said that influenza will not at- . tack a house in which they are eucalyptus plants growing in pots.

Permanent link to this item

https://paperspast.natlib.govt.nz/newspapers/NZMAIL19030708.2.85.7

Bibliographic details

New Zealand Mail, Issue 1636, 8 July 1903, Page 25

Word Count
537

ADVICE TO THE COOK New Zealand Mail, Issue 1636, 8 July 1903, Page 25

ADVICE TO THE COOK New Zealand Mail, Issue 1636, 8 July 1903, Page 25

Help

Log in or create a Papers Past website account

Use your Papers Past website account to correct newspaper text.

By creating and using this account you agree to our terms of use.

Log in with RealMe®

If you’ve used a RealMe login somewhere else, you can use it here too. If you don’t already have a username and password, just click Log in and you can choose to create one.


Log in again to continue your work

Your session has expired.

Log in again with RealMe®


Alert