HINTS FOR THE COOK
Save beef marrow for soup hones to add to suet for puddings. Marrow is more delicate than suet. . 1 Never clear soup till the day it is wanted; the stock should be made previously; but soup should he freshly clarified or it will be cloudy. The boilings of salt beef or pork make excellent pea-soup, if the salt bo neutralised by tho addition of some brown sugar and several carrots. Roast pork, to bo at its best, should be from a small pig, and, if possible, dairy fed. It is very important that pork should bo properly cooked through. To make boiled potatoes white, let them lie in cold water for two hours after they are peeled. Drain off and set in a saucepan with just enough cold water to cover. When cooking cabbage use a large pan so as to have plenty of water, add a small piece of soda and a tablespoonful of salt. When the vegetable boils up, take the lid off the pan and keep tho contents boiling at a gallop.
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https://paperspast.natlib.govt.nz/newspapers/NZTIM19021122.2.28.24.6
Bibliographic details
New Zealand Times, Volume LXXII, Issue 4818, 22 November 1902, Page 4 (Supplement)
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179HINTS FOR THE COOK New Zealand Times, Volume LXXII, Issue 4818, 22 November 1902, Page 4 (Supplement)
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